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, Jiayu 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, Kouadio Jean Eric‐Parfait Kouamé, Bin Zhu 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, Kouadio Jean Eric‐Parfait Kouamé et al.|Food Chemistry|2024Cited by 7