Skip to content

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule — Foodgeist Research