@article{2eb81ea4cd3d4e0fb38737485ef7b54f,
title = "Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism",
keywords = "Casein, Emulsifying property, Foaming property, Interaction, Molecular docking, Phenolic compounds, 416 Food Science",
author = "Lin Chen and Nan Chen and Qiang He and Qun Sun and Mai-Rui Gao and Wei-Cai Zeng",
year = "2022",
month = dec,
doi = "10.1016/j.foodres.2022.112110",
language = "English",
volume = "162",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier Scientific Publ. Co",
}