Fabrication of grape seed proanthocyanidin-loaded W/O/W emulsion gels stabilized by polyglycerol polyricinoleate and whey protein isolate with konjac glucomannan: Structure, stability, and in vitro digestion
- Resource Type
- Article
- Source
- In
Food Chemistry 30 August 2023 418 - Subject
- Language
- ISSN
- 0308-8146