近日,生化学院功能食品与乳制品加工创新团队在乳蛋白加工及精准营养递送体系构建机制研究中取得新进展,先后在食品领域高水平期刊《Food Chemistry发表题为“Characterization of ultrasound-assisted covalent binding interaction between β-lactoglobulin and dicaffeoylquinic acid: Great potential for the curcumin delivery”(点击阅读)的研究论文;在International Journal of Biological Macromolecules上发表题...