Ultrasound-assisted pH-shifting remodels egg-yolk low-density lipoprotein to enable construction of a stable aqueous solution of vitamin D3

Current Research in Food Science - Tập 5 - Trang 964-972 - 2022
Haolong Ye1, Jinqiu Wang1, Ning Wang2, Di Wu1, Hanmei Li1, Fang Geng1
1Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, 610106, China
2College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China

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