Work

The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.135979

Authors: Bin Liu, Caroline Thum, Qimeng Wang, Chunsong Feng, Ting Li, Francesca Damiani Victorelli, Xing Li, Ruxin Chang, Shanan Chen, Yifu Gong, Yuan Li

Institutions: China Agricultural University, AgResearch, Jiangnan University, ETH Zurich

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funders: National Natural Science Foundation of China, China Postdoctoral Science Foundation, National Postdoctoral Program for Innovative Talents

Awards: G3964707535, G4620400596, G5603769424

OpenAlex ID: W4361225165

FWCI: 3.021

Cites: 29

Cited by: 21

Related to: 10