Fabrication and characterization of whey protein–tannic acid–ferrous ion complexes with improved iron stability and bioavailability

Food Chemistry 2026

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Authors: Yulu Wang, Xue-Yan Fan, Wenhui Zha, Zhi Zheng, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong

DOI: 10.1016/j.foodchem.2026.150061

Cited by: 1

References: 52

Fields of Study & Subjects

Proteins in Food Systems Iron Metabolism and Disorders Polymer Surface Interaction Studies

References 52