Nanocomplexes derived from chitosan and whey protein isolate enhance the thermal stability and slow the release of anthocyanins in simulated digestion and prepared instant coffee
Shuo Wang(Xi'an Shiyou University), Xueling Gao(Anhui Agricultural University), Pengxiang Yue(Anhui Agricultural University), Jin Liang(Anhui Agricultural University), Xinqi Ye(Anhui Agricultural University), Yue Sun(Imaging Center)
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