Work

Microwave-Induced Improvement in the Structural Compactness of Starch–Lauric Acid–Whey Protein Ternary Complexes: Enhanced Encapsulation of Butyl Butyrate and Prebiotic Potential of the Quaternary Complex

Year: 2026

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.6c08948

Authors: Kaiwen Wang, Xiushan Zhang, Wanying Song, Lirui Sun, Zhenxing Wang, Jiaying Xin, Siew Young Quek, Yan Wang, Na Zhang

Institutions: Harbin University of Commerce, Chinese Academy of Sciences, Lanzhou Institute of Chemical Physics, University of Auckland

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: Natural Science Foundation of Heilongjiang Province, National Key Research and Development Program of China

OpenAlex ID: W7225174280

FWCI:

Cites: 70

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Related to: 10