Food Matrix Composition Impacts Bioaccessibility and Assimilation of Acid Whey-Derived Milk Fat Globule Membrane Lipids in Caco-2 Cells

Impact of Moisture Content and Particle Size on the Flow Characteristics of Milk Protein Isolate 90

Improving Foam Stability of Ice Cream Mix With Heated WPI-Pectin Particles

Improving the Colloidal Stability of Phycocyanin:Pectin Complexes by Modifying the Biopolymer Mixing Ratio

Influence of Hesperidin on the Physico-Chemical, Microbiological, and Sensory Characteristics of Frozen Yogurt

Investigation of the Physicochemical Properties of a Healthy Cheese Spread Prepared With Chia Seed and Flax Seed Mucilage

Lysozyme Tolerance and Gastric Juice Resistance of Streptococcus Thermophilus and Lactobacillus Bulgaricus as Affected by Ingredients That Help Treat Leaky Gut