Structures, fabrication mechanisms, and emulsifying properties of self-assembled and spray-dried ternary complexes based on lactoferrin, oat beta-glucan and curcumin: A comparison study
- Resource Type
- Journal
- Source
FOOD RESEARCH INTERNATIONAL ; MAY 2020, 131 p109048 12p.- Subject
- Language
- English
- ISSN
- 18737145