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Interaction among protein, daidzein and surfactants in the WPI-based daidzein self-microemulsifying delivery system

Chen, HM; Yang, FJ; Lv, L; Fu, CL; Cai, XX; Wang, SY

Cai, XX; Wang, SY (corresponding author), Fuzhou Univ, Coll Biol Sci & Technol, Fuzhou 350108, Peoples R China.

FOOD CHEMISTRY, 2020; 332 ():

Abstract

The self-microemulsifying delivery system was fabricated by whey protein isolate (WPI), daidzein (Dai) and surfactants, the interaction of WPI, Dai an......

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