Work

Structural and digestibility characterization of soybean protein, textured soybean-based protein and chicken breast: a comparative study

Year: 2025

Type: article

Source: Food & Function

DOI: 10.1039/d4fo03963g

Authors: Yuxiang Wang, Zhaojun Zheng, Kun Liu, Yan Zhang, Chong Chen, Yuanfa Liu

Institutions: Jiangnan University, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, China Postdoctoral Science Foundation, Key Technology Research and Development Program of Shandong, National Key Research and Development Program of China

Awards: G1229210613, G2645202528, G5211013405, G6708300030

OpenAlex ID: W4411307229

FWCI: 2.176

Cites: 34

Cited by: 5

Related to: 10