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    Nanolipsome Modified with Inulin and Pea Protein Isolate Improve the Thermal Stability and Slow the Release of Anthocyanin at Simulated In Vitro Digestion and Hot Cocoa Beverage

    Nanolipsome Modified with Inulin and Pea Protein Isolate Improve the Thermal Stability and Slow the Release of Anthocyanin at Simulated In Vitro Digestion and Hot Cocoa Beverage by Aniya, Lianlian Zhang, Yan Li, Xiaoji Fu

    Published 2025-02-01
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