Work

Flexible protein nanofibrils fabricated in aqueous ethanol: Physical characteristics and properties of forming emulsions of conjugated linolenic acid

Year: 2020

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2020.106573

Authors: Gang Liu, Wanrong Li, Xinguang Qin, Qixin Zhong

Institutions: Wuhan Polytechnic University, University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: U.S. Department of Agriculture, National Natural Science Foundation of China, Institute of Agriculture, University of Tennessee

Awards: G3028734831, G5407669826, G6223062366

OpenAlex ID: W3115307988

FWCI: 7.623

Cites: 42

Cited by: 88

Related to: 10