Regulating interfacial structure of fat globules based on milk fat globule membrane with milk phospholipids to improve physicochemical properties and fat digestion of infant formula emulsions
脂肪球
乳脂
食品科学
化学
消化(炼金术)
婴儿配方奶粉
色谱法
亚麻籽油
作者
Qian Ma,Xueying Zhang,Yanjie Zhao,Xiaodong Li,Lu Liu,Xiuxiu Zhang,Kouadio Jean Eric‐Parfait Kouamé