Study on improvement of functional properties of β-carotene emulsions by ovalbumin peptides

WU Yongqiang, XU Jiefeng, CEN Changshun, LU Wei, ZUO Xinyu, ZHANG Junjie, ZOU Liqiang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 70-77.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 70-77. DOI: 10.13995/j.cnki.11-1802/ts.045426

Study on improvement of functional properties of β-carotene emulsions by ovalbumin peptides

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 70-77 https://doi.org/10.13995/j.cnki.11-1802/ts.045426

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