Regulating the lipid droplet interface based on milk fat globule membrane and milk proteins to improve lipid digestion of model infant formula emulsionYue Pan, Wenli Zhou, Xiaodong Li et al.|Food Hydrocolloids|2023Cited by 40
Enhancing the physical stability and bioaccessibility of curcumin emulsions through the interaction of whey protein isolate and soybean lecithinYue Pan, Lu Liu, Jiayu Li et al.|Food Bioscience|2024Cited by 28
Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formulaYue Pan, Meng‐Na Yu, Xueying Zhang et al.|Food Chemistry|2024Cited by 7