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Whey Protein Isolate

源叶
S27484
84082-51-9
品牌 货号 产品规格 价格(RMB) 库存(上海) 北京 武汉 南京 购买数量
源叶 S27484-500g 80% ¥200.00元 >10 - - -
产品介绍 参考文献(159篇) 质检证书(COA) 摩尔浓度计算器 相关产品

产品介绍

储存条件: 2-8℃
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参考文献(159篇)

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[IF=11] Siyuan Li et al."Enhanced viability of Lactiplantibacillus plantarun by encapsulation with whey protein isolate fibrils and polysaccharides through layer-by-layer coating."FOOD HYDROCOLLOIDS.2025 Jan;:111105 141. [IF=8.5] Wei Fan et al."Construction of W/O/W microcapsules based on the combination of polyglycerol polyricinoleate/protein for the co-encapsulation of crocin and quercetin: Physical properties, stability and in vitro digestion."FOOD CHEMISTRY.2025 Jan;:142985 140. [IF=11] Jinyu Miao et al."Glycerol-regulated interfacial adsorption behavior of whey protein isolate for stable high internal phase emulsion gels: Impact on lipid oxidation and curcumin bioaccessibility."FOOD HYDROCOLLOIDS.2025 Jun;163:111159 139. [IF=8.5] Shengyang Ji et al."3D printing of starch-lipid-protein ternary gel system: The role played by protein."FOOD CHEMISTRY.2025 Feb;:143315 138. [IF=11] Qing Liu et al."Effect of pretreatment of maize starch by electron beam irradiation on the formation and structure of starch-oleic acid-whey protein complex."FOOD HYDROCOLLOIDS.2025 Feb;:111217 137. [IF=5.8] Liu Kangjing et al."Macrophage and mitochondrion dual-targeting astaxanthin nanoparticles prepared by Maillard reaction for colonic inflammation alleviation."Marine Life Science & Technology.2025 Feb;:1-14 136. [IF=8.5] Zixuan Li et al."Facile and green synthesis of nanocarriers from chondroitin sulfate-based and whey protein isolate with improved stability and biocompatibility for anthocyanins protection."FOOD CHEMISTRY.2025 Jun;476:143449 135. [IF=7.7] Juan Huang et al."Preparation and characterization of resveratrol-loaded microcapsules with whey protein and flaxseed gum by membrane emulsification and complex coacervation methods."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;306:141783 134. [IF=7.7] Yingmei Wu et al."Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 May;307:142086 133. [IF=7.7] Qian Chen et al."Characterization of Peperomia leptostachya polysaccharides and functional properties of their Maillard reaction products with whey protein isolate."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2025 Apr;:142830 132. [IF=15.8] Wei Gong et al."Lipid-Derived Electrophiles Modify Proteins and Alter Their Interfacial Behavior: The Distinct Mediating Role of the Interface."ACS Nano.2025;19(16):15596–15616 131. [IF=4.8] Qi Yuan et al."The fermentation of whey protein and mulberry polyphenols by forming protein-phenolic adducts: Improved digestions."JOURNAL OF NUTRITIONAL BIOCHEMISTRY.2025 Apr;:109921 130. [IF=7] Zihang Cheng et al."Decreasing the pH value would improve the swallowing characteristics of whey protein isolate-enriched thickened fluids for dysphagia populations."FOOD RESEARCH INTERNATIONAL.2025 Apr;:116435 129. [IF=10.7] Jiahui Guo et al."Encapsulation of Lactiplantibacillus plantarum in W/O/W emulsion stabilized with whey protein isolate and konjac glucomannan complex."CARBOHYDRATE POLYMERS.2025 Aug;361:123661 128. [IF=3.2] Yun Wang et al."Study on stability of rose anthocyanin extracts and physicochemical properties of complex with whey protein isolate after spray drying."JOURNAL OF FOOD SCIENCE.2024 Sep;: 127. [IF=6] Ruihong Ge et al."Mechanisms of Pickering emulsion formation and stabilization by composite arabinoxylan–whey protein isolate particles."LWT-FOOD SCIENCE AND TECHNOLOGY.2024 Oct;209:116774 126. [IF=7.7] Yanghua Yuan et al."A protectant for Lactobacillus rhamnosus based on whey protein isolate and isomalt: Stress resistance and underlying mechanisms."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Nov;280:135712 125. [IF=11] Wenyue Li et al."Proteins Make Tea Polyphenol EGCG Not Always Develop Satisfactory α-Glucosidase Inhibition: The Influences of Three Proteins on α-Glucosidase Inhibitory Activity of EGCG."FOOD HYDROCOLLOIDS.2024 Sep;:110674 124. [IF=11] Zilong Wang et al."Whey protein isolate-tamarind seed gum complexes stabilized dysphagia friendly high internal phase emulsions: The effects of pH conditions and mass ratios."FOOD HYDROCOLLOIDS.2025 Feb;159:110609 123. [IF=11] Bao-Lin He et al."Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition."FOOD HYDROCOLLOIDS.2025 Jan;158:110592 122. [IF=3.3] Huimin Zhang et al."Exploring the effects of whey protein components on the interaction and stability of cyanidin-3-O-glucoside."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Aug;: 121. [IF=13.3] Peipei Xi et al."Bioinspired micro-nano hierarchical delivery system for sequential targeted therapy of inflammatory bowel disease."CHEMICAL ENGINEERING JOURNAL.2024 Oct;498:155215 120. [IF=3.2] Ming-Yang Ma et al."Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking."JOURNAL OF FOOD SCIENCE.2024 Jun;89(7):4109-4122 119. [IF=3.3] Minghao Jiang et al."The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2024 Jun;: 118. [IF=4] Pu Yilin et al."Influence of thermal denaturation on whey protein isolates in combination with chitosan for fabricating Pickering emulsions: a comparison study."Frontiers in Nutrition.2024 Jun;11: 117. [IF=5.3] Li Ming et al."Improvement of 3D Printing Performance of Whey Protein Isolate Emulsion Gels by Regulating Rheological Properties: Effect of Polysaccharides Incorporation."Food and Bioprocess Technology.2024 Jun;:1-15 116. [IF=5.7] Zhao Zhang et al."Modulating Whey Proteins Antigenicity with Lactobacillus delbrueckii subsp. bulgaricus DLPU F-36 Metabolites: Insights from Spectroscopic and Molecular Docking Studies."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2024;XXXX(XXX):XXX-XXX 115. [IF=6.5] Dongjing Wu et al."Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality."Food Chemistry-X.2024 Oct;23:101550 114. [IF=7.7] Caini Li et al."Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2024 Jun;272:132843 113. [IF=8.5] Shijie Zheng et al."Composite-structure oleogels constructed by glycerol monolaurate and whey protein isolate: Preparation, characterization and in vitro digestion."FOOD CHEMISTRY.2024 Oct;455:139959 112. [IF=11] Hongmei Yu et al."Proposing moderate unfolding of interfacial proteins to enhance the techno-functional features of complex microgel particles formed by whey protein-chitooligosaccharide conjugation."FOOD HYDROCOLLOIDS.2024 Nov;156:110329 111. [IF=1.6] Ming-Yang Ma et al."Soybean oil emulsion stabilized by phosphatidylcholine and whey protein isolate: impact on interfacial properties, physicochemical characteristics, and digestive properties."International Journal of Food Engineering".2024 May;: 110. [IF=3.8] Minghao Jiang et al."Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate."Journal of Agriculture and Food Research".2024 May;:101195 109. [IF=4.6] Ali Korin et al."Whey Protein Sodium-Caseinate as a Deliverable Vector for EGCG: In Vitro Optimization of Its Bioaccessibility, Bioavailability, and Bioactivity Mode of Actions."MOLECULES".2024 Jan;29(11):2588 108. [IF=5.2] Dan-Dan Yan et al."Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions."Foods".2024 Jan;13(11):1667 107. [IF=6] Qian Zhang et al."Improving salidroside stability using water-in-oil-in-water emulsion with whey protein isolate: Formation and Characterization."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 May;:116189 106. [IF=6.1] Tian Zhao et al."The Effect of Whey Protein Isolate Hydrolysate on Digestive Properties of Phytosterol."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;72(22):12738–12751 105. [IF=8.8] Weiwei Li et al."Antibacterial mechanism of whey protein isolated-citral nanoparticles and stable synergistic antibacterial eugenol encapsulated Pickering emulsion for grapes preservation."FOOD CHEMISTRY".2024 Oct;455:139851 104. [IF=3.3] Chao Tang et al."Effect of degree of esterification on the stability of high internal phase Pickering emulsions (HIPPEs) fabricated with pectin-whey protein isolate complexes."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY".2024 Apr;: 103. [IF=5.2] Hongliang Li et al."Development of intestine-targeted microcapsules for enhanced delivery of fucoxanthin: A strategy to mitigate lipid accumulation in vitro and in vivo."Food Bioscience".2024 Jun;59:104167 102. [IF=6.1] Lu Feng et al."Both live and heat killed Lactiplantibacillus plantarum DPUL-F232 alleviate whey protein-induced food allergy by regulating cellular immunity and repairing the intestinal barrier."Food & Function".2024 Apr;: 101. [IF=6.1] Wei Wang et al."Comparison of Alternative Protein Hydrogels for Delivering Myricetin: Interaction Mechanism and Stability Evaluation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY".2024;XXXX(XXX):XXX-XXX 100. [IF=8.2] Feng Shao et al."Improving the properties of whey protein isolate-zein nanogels with novel acidifiers: Re-dispersity, stability and quercetin bioavailability."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES".2024 May;266:131284 99. [IF=8.8] Hongtao Zhu et al."Inclusion of reeling wastewater-derived sericin peptides in high-protein nutrition bars for antihardening and storage stability."FOOD CHEMISTRY".2024 Sep;451:139441 98. [IF=5.5] Xiaoyu Yang et al."Gelation behaviour of Auricularia polytricha polysaccharides-whey protein isolate."JOURNAL OF FOOD ENGINEERING".2024 Mar;:112079 97. [IF=5.2] Ming Yin et al."Construction of double network gel for co-encapsulation of probiotics and capsaicin: Enhanced the physicochemical stability and controlled release."Food Bioscience".2024 Apr;58:103715 96. [IF=6] Jing Li et al."Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane."LWT-FOOD SCIENCE AND TECHNOLOGY".2024 Apr;197:115897 95. [IF=6] Dian Liu et al."Pickering emulsions constructed on the basis of nanostructured lipid carriers: Effect of carrier models and volume fractions."JOURNAL OF MOLECULAR LIQUIDS".2024 Mar;397:124161 94. [IF=6.1] Qian Zhang et al."Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate."Food Chemistry-X".2024 Jun;22:101260 93. [IF=10.7] Xuhui Kan et al."Maillard conjugates of whey protein isolate and gum Arabic: Enhanced functional properties and unique gut microbiota regulation."FOOD HYDROCOLLOIDS".2024 Jul;152:109911 92. [IF=8.8] Zhehui Jiang et al."High internal phase emulsions stabilized by whey protein covalently modified with carboxymethyl cellulose: Enhanced environmental stability, storage stability and bioaccessibility."FOOD CHEMISTRY.2023 Oct;:137634 91. [IF=6.1] Xiumin Zhang et al."Orally administered dual-targeted astaxanthin nanoparticles as novel dietary supplements for alleviating hepatocyte oxidative stress."Food & Function.2024 Jan;: 90. [IF=8.8] Xiaolin Meng et al."Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods."FOOD CHEMISTRY.2024 Jan;:138414 89. [IF=10.7] Hujun Xie et al."Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity."FOOD HYDROCOLLOIDS.2024 Jun;151:109768 88. [IF=10.7] Pengpeng Deng et al."Multifunctional sodium alginate-based self-healing edible cross-linked coating for banana preservation."FOOD HYDROCOLLOIDS.2024 Jun;151:109753 87. [IF=5.2] Wei Fan et al."Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin."Foods.2024 Jan;13(1):131 86. [IF=5.2] Lu Feng et al."Screening of anti-allergic Lactiplantibacillus species by splenocyte sensitization model and evaluate their probiotic and postbiotic characteristics."Food Bioscience.2024 Feb;57:103440 85. [IF=10.7] Bin Wan et al."Masking the bitter taste of quercetin by liposomes modified with whey protein isolate: Better to be coated or inserted?."FOOD HYDROCOLLOIDS.2024 Apr;149:109540 84. [IF=11.2] Hongmei Yu et al."Tunability of Pickering particle features of whey protein isolate via remodeling partial unfolding during ultrasonication-assisted complexation with chitosan/chitooligosaccharide."CARBOHYDRATE POLYMERS.2024 Feb;325:121583 83. [IF=8.2] Jingyi Mu et al."Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability."INTERNATIONAL JOURNAL OF BIOLOGIC 82. [IF=10.7] Zihao Yin et al."A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan."FOOD HYDROCOLLOIDS.2023 Oct;:109468 81. [IF=10.7] Lin Li et al."Characterization of complex coacervation between chia seed gum and whey protein isolate: Effect of pH, protein/polysaccharide mass ratio and ionic strength."FOOD HYDROCOLLOIDS.2024 Mar;148:109445 80. [IF=8.8] Xinyue Diao et al."Effect of wheat aleurone on lard emulsions during in vitro digestion."FOOD CHEMISTRY.10.1016/j.foodchem.2023.137530 79. [IF=10.7] Chaoting Wen et al."Structure, rheology and gastrointestinal release kinetics of new-type curcumin-based nanofibers nanohydrogel assisted prepared with subcritical water at different treatment times."FOOD HYDROCOLLOIDS.2023 Dec;145:109156 78. [IF=3.9] Israel Emiezi Agarry et al."Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application."JOURNAL OF FOOD SCIENCE.2023 Jul;: 77. [IF=5.2] Lingyu Han et al."Effects of Octenyl-Succinylated Chitosan—Whey Protein Isolated on Emulsion Properties, Astaxanthin Solubility, Stability, and Bioaccessibility."Foods.2023 Jan;12(15):2898 76. [IF=3] Chen Xianqiang et al."Insight Into Foam Properties of Natural Saponins with Low-pH and High-Temperature Tolerance from Xanthoceras sorbifolium Bunge Leaves for Industry Applications."Food Biophysics.2023 Jun;:1-11 75. [IF=5.2] Qian Zou et al."Influence of Proteins on Bioaccessibility of α-Tocopherol Encapsulation within High Diacylglycerol-Based Emulsions."Foods.2023 Jan;12(13):2483 74. [IF=5.2] Ting-Ting Gao et al."Stability and Digestive Properties of a Dual-Protein Emulsion System Based on Soy Protein Isolate and Whey Protein Isolate."Foods.2023 Jan;12(11):2247 73. [IF=10.7] Wenyue Li et al."Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition."FOOD HYDROCOLLOIDS.2023 No 72. [IF=8.025] Meng Cao et al."High-efficiency uranium extraction from seawater by low-cost natural protein hydrogel."INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES.2023 May;:124792 71. [IF=9.336] Xian He et al."Ultrasound-assisted multilayer Pickering emulsion fabricated by WPI-EGCG covalent conjugates for encapsulating probiotics in colon-targeted release."ULTRASONICS SONOCHEMISTRY.2023 Jul;97:106450 70. [IF=4.125] Gongwei Li et al."Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO3 loaded solid-in-oil-in-water emulsion during simulated in vitro digestion."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Apr;: 69. [IF=4.125] Zixuan Dongye et al."Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Apr;: 68. [IF=5.895] Honghong Shan et al."Impact of pH on the Formation and Properties of Whey Protein Coronas around TiO2 Nanoparticles."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 67. [IF=8.749] Lingling Liu et al."High-performance films fabricated by food protein nanofibrils loaded with vanillin: Mechanism, characterization and bacteriostatic effect."Food Packaging and Shelf Life.2023 Jun;37:101080 66. [IF=32.086] Hao Su et al."Enhancing Bioavailability of Fertilizer through Amyloid-Like Protein Coating."ADVANCED MATERIALS.2023 Apr;:2300829 65. [IF=4.125] Jiayi Lin et al."Structural properties of Phoenix Oolong tea polysaccharide conjugates and the interfacial stability in nanoemulsions."JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE.2023 Mar;: 64. [IF=5.561] Zhihui Gao et al."Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface."Foods.2023 Jan;12(6):1287 63. [IF=6.317] Hui Lu et al."Bitterness-masking assessment of luteolin encapsulated in whey protein isolate-coated liposomes."Food & Function.2023 Mar;: 62. [IF=9.231] Chunyan Wang et al."Encapsulated fucoxanthin improves the structure and functional properties of fermented yogurt during cold storage."FOOD CHEMISTRY.2023 Sep;419:136076 61. [IF=5.561] Wendi Teng et al."Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck."Foods.2023 Jan;12(3):613 60. [IF=6.317] Tongtong Che et al."Hepatic parenchymal cell and mitochondrial-targeted astaxanthin nanocarriers for relief of high fat diet-induced nonalcoholic fatty liver disease."Food & Function.2023 Feb;: 59. [IF=7.425] Xianqiang Chen et al."Non-thermal plasma modulation of the interaction between whey protein isolate and ginsenoside Rg1 to improve the rheological and oxidative properties of emulsion."FOOD RESEARCH INTERNATIONAL.2023 Mar;165:112548 58. [IF=9.231] Ming Li et al."Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides."FOOD CHEMISTRY.2023 Jul;414:135702 57. [IF=11.504] Yayuan Xu et al."Study on the relationship between lutein bioaccessibility and in vitro lipid digestion of nanostructured lipid carriers with different interface structures."FOOD HYDROCOLLOIDS.2023 May;139:108569 56. [IF=11.504] Wenbo Shang et al."Novel high internal phase oleogels-in-water pickering emulsions stabilized solely by whey protein isolate for 3D printing and fucoxanthin delivery."FOOD HYDROCOLLOIDS.2023 Jul;140:108609 55. [IF=5.518] Li Wang et al."The Rheological/interfacial Behavior and Stability Properties of Nanoemulsions Prepared Using Whey Protein-carboxymethyl Chitosan Conjugates."COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS.2023 Jan;:130924 54. [IF=5.895] Siyuan Li et al."Validation of Layer-By-Layer Coating as a Procedure to Enhance Lactobacillus plantarum Survival during In Vitro Digestion, Storage, and Fermentation."JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.2023;XXXX(XXX):XXX-XXX 53. [IF=9.231] Yun Wang et al."Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism."FOOD CHEMISTRY.2023 Jun;412:135507 52. [IF=5.581] Wang, Wei et al."Effects of Foaming Treatment and Wave-Absorbing Material-Assisted Microwave Heating on Freeze-Drying of Blueberry Puree."Food and Bioprocess Technology.2022 Dec;:1-15 51. [IF=7.425] Jiaying Li et al."Barley β-glucan inhibits digestion of soybean oil in vitro and lipid-lowering effects of digested products in cell co-culture model."FOOD RESEARCH INTERNATIONAL.2023 Feb;164:112378 50. [IF=9.231] Hongtao Zhu et al."Anti-hardening effect and mechanism of silkworm sericin peptide in high protein nutrition bars during early storage."FOOD CHEMISTRY.2023 May;407:135168 49. [IF=6.443] Yi Liao et al."Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions."Food Chemistry-X.2022 Dec;16:100509 48. [IF=6.443] Yufang Guan et al."Evaluation of the physico-chemical properties of potato starch-based foods and their interactions with milk protein and soybean oil."Food Chemistry-X.2022 Dec;16:100495 47. [IF=9.231] Yun Wang et al."Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: based on different pHs and protein concentrations."FOOD CHEMISTRY.2022 Nov;:134937 46. [IF=9.231] Xiaoning Zhang et al."Study of the in vitro properties of oligopeptides from whey protein isolate with high Fisher's ratio and their ability to prevent allergic response to β-lactoglobulin in vivo."FOOD CHEMISTRY.2023 Mar;405:134841 45. [IF=9.231] Xinsheng Qin et al."Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery."FOOD CHEMISTRY.2023 Mar;404:134513 44. [IF=6.633] Hailin Wang et al."Multi-spectroscopic, molecular docking and molecular dynamic simulation evaluation of hydroxychloroquine sulfate interaction with caseins and whey proteins."JOURNAL OF MOLECULAR LIQUIDS.2022 Sep;:120460 43. [IF=9.231] Tian Zhao et al."Effects of the structure and interaction force of phytosterol/whey protein isolate self-assembly complex on phytosterol digestion properties."FOOD CHEMISTRY.2023 Mar;403:134311 42. [IF=11.504] Xuhui Kan et al."Characterization of whey protein isolate-gum Arabic Maillard conjugate and evaluation of the effects of conjugate-stabilized emulsion on microbiota of human fecal cultures."FOOD HYDROCOLLOIDS.2023 Jan;134:108060 41. [IF=5.318] Yun Wang et al."Interaction between whey protein isolate and rose anthocyanin extracts at different pHs: Structure, emulsification and digestibility of complexes."Food Bioscience.2022 Oct;49:101888 40. [IF=4.35] Xin Xu et al."Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin."Foods. 2022 Jan;11(11):1625 39. 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