Effects of Emulsions Stabilized with WPI and SPI Blends on the Solubilization, Stability, Antioxidant Activity, and Bioaccessibility of Dihydroquercetin
ZHANG Yuanyuan, LI Jiaxin, LIU Sixuan, YANG Jian, LI Jingwen, LI Yuhan, ZHONG Shuning
FOOD SCIENCE
.
2026, (19): 124
-135
.
DOI: 10.7506/spkx1002-6630-20260209-072
|
|
|
