Microencapsulation of anthocyanins extracted from black soybean peels by whey protein/fructo‐oligosaccharide contributes to improved stability, bioavailability, and ability to regulate glycolipid metabolism
Work
Year: 2024
Type: article
Abstract: Black soybean peels (BSPs) are rich in anthocyanins (ANCs), a naturally active substance added to manufactured foods. However, the instability of the ANC structure limits its application in the food ... more
Source: Food Frontiers
Institutions Jinan University, Guangdong University of Technology
Cites: 51
Cited by: 4
Related to: 10
FWCI: 4.803
Citation percentile (by year/subfield): 99.99
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
APC paid (est): $5,000
Funders National Natural Science Foundation of China, National Natural Science Foundation of China, Fundamental Research Funds for the Central Universities
Grant IDS 3227236, U22A20546, 21622108