Work

Improved aqueous solubility, bioaccessibility and cellular uptake of quercetin following pH‐driven encapsulation in whey protein isolate

Year: 2022

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/ijfs.15579

Authors: Chao Chen, Qixin Zhong, Zhengxing Chen

Institutions: Jiangsu University, University of Tennessee at Knoxville, Jiangnan University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funder: Natural Science Foundation of Jiangsu Province

Award: G4854461989

OpenAlex ID: W4206062780

FWCI: 2.393

Cites: 33

Cited by: 28

Related to: 10