Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese
Pengcheng Wen(Gansu Agricultural University), Yuan Li(South China Agricultural University), Yizheng Du(Beijing Advanced Sciences and Innovation Center), Yulin Hu(Western University), Alejandro Calderón‐Urrea(California State University, Fresno), Yaoyao Jiao(Gansu Agricultural University), Fazheng Ren(China Agricultural University), Yanli Zhu(Gansu Agricultural University), Jie Luo(China Agricultural University), Pengjie Wang(China Agricultural University), Chong Chen(China Agricultural University), Bin Liu(ETH Zurich)
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