Designing calcium-fortified milk for improving stability and calcium bioaccessibility by solid dispersion emulsification

Fengru Zhang(Beijing Technology and Business University), Duoxia Xu(Beijing Technology and Business University), Jia Hao(Tianjin University of Science and Technology), Kaiyi Zou(Beijing Technology and Business University), Ikram Alouk(Beijing Technology and Business University), Wei Chen(Zhejiang Cancer Hospital), Shuai Ren(Inner Mongolia Electric Power Survey & Design Institute (China)), Guangyi Gong(Inner Mongolia Electric Power Survey & Design Institute (China)), Yanbo Wang(Beijing Technology and Business University), Zhanqun Hou(Inner Mongolia Electric Power Survey & Design Institute (China))
Food Research International
September 17, 2024
10.1016/j.foodres.2024.115103
Cited by 17

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