Effects of modified β-lactoglobulin on in vitro digestion and absorption characteristics of algae oil emulsion.
- DOI
- 10.1016/j.foodchem.2026.151705
- Published
- 2026 Oct 21
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151705,
title = {Effects of modified β-lactoglobulin on in vitro digestion and absorption characteristics of algae oil emulsion.},
author = {Wang R and Zhang Q and He J and Liu W and Ritzoulis C and Tang W and Liu J},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151705},
url = {https://doi.org/10.1016/j.foodchem.2026.151705}
}RIS
TY - JOUR TI - Effects of modified β-lactoglobulin on in vitro digestion and absorption characteristics of algae oil emulsion. AU - Wang R AU - Zhang Q AU - He J AU - Liu W AU - Ritzoulis C AU - Tang W AU - Liu J PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151705 UR - https://doi.org/10.1016/j.foodchem.2026.151705 ER -
APA
R, W., Q, Z., J, H., W, L., C, R., W, T., & J, L. (2026). Effects of modified β-lactoglobulin on in vitro digestion and absorption characteristics of algae oil emulsion.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151705
Source records
- pubmed · retrieved 2026-11-10T09:14:52.791Z