Marc Anton

Formation of pH-responsive hydrogel beads and their gel properties: Soybean protein nanofibers and sodium alginate

Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides

Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment