Work

The effect of ultrasonic-assisted glycosylation modification on the physicochemical properties and digestive characteristics of astaxanthin emulsion loaded with soybean whey protein

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.147235

Authors: Sijia Chen, Chengjie Feng, Chunfang Ma, Yuanyuan Sun, Xiaoyi Cheng, Zhongjiang Wang, Linyi Zhou, Zhansong Zhang, Jing Xu

Institutions: Northeast Agricultural University, Beijing Technology and Business University

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: Special Funds for the Basic Research and Development Program in the Central Non-profit Research Institutesof China, National Key Research and Development Program of China

Awards: G526479811, G7880836265

OpenAlex ID: W4416423339

FWCI: 2.599

Cites: 49

Cited by: 6

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