Work

Liposomal vesicles-protein interaction: Influences of iron liposomes on emulsifying properties of whey protein

Year: 2018

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2018.11.030

Authors: Xiangzhou Yi, Quanhui Zheng, Min-hsiung Pan, Yi-shiou Chiou, Zhenshun Li, Li Li, Yang Chen, Jie Hu, Shengzhou Duan, Shudong Wei, Baomiao Ding

Institutions: Yangtze University, National Taiwan University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Hubei Province, Yangtze University

Awards: G2172235443, G3078511898, G8163705626, G8912472173

OpenAlex ID: W2901575151

FWCI: 2.448

Cites: 51

Cited by: 47

Related to: 10