Comparison of carrying mechanism between three fat-soluble vitamins and alpha-lactalbumin: Effects on structure and physicochemical properties of alpha-lactalbumin

Food Hydrocolloids - Tập 116 - Trang 106662 - 2021
Wei Chen1, Haiying Yu1, Ruijie Shi1, Chenglong Ma1, Munkh-Amgalan Gantumur1, Abdul Qayum1, Akhunzada Bilawal1, Guizhao Liang2, Kwang-Chol Oh1,3, Zhanmei Jiang1, Juncai Hou1
1Key Laboratory of Dairy Science (Northeast Agriculture University), Ministry of Education, Harbin, 150030, PR China
2Key Laboratory of Biorheological Science and Technology (Chongqing University), Ministry of Education, Bioengineering College, Chongqing, 400044, PR China
3Pyongyang Technology College of Food and Commodity, Democratic People's Republic of Korea

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Food Hydrocolloids

Tập 116

106662

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