Fish oil emulsions stabilized by enzymatic hydrolysis, glycation, and fibrillation of β-Lg: Stability and EPA/DHA bioaccessibility
2024 · Food Chemistry · 12 citations
https://doi.org/10.1016/j.foodchem.2024.142550
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30
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271
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11
h-index
12
i10-index
Jianfei He is an academic researcher from South China Agricultural University. The author has contributed to research in topics: Proteins in Food Systems & Protein Hydrolysis and Bioactive Peptides & Polysaccharides and Plant Cell Walls. The author has an h-index of 11, co-authored 26 publications.
https://doi.org/10.1016/j.foodchem.2024.142550
https://doi.org/10.3390/polym16060763
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