Work

Exogenous cysteine-induced unfolding of soy protein enhances the solubility and stability of astaxanthin

Year: 2025

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2025.106397

Authors: Guangbin Zhang, Shuzhen Cheng, Bowen Zou, Baifeng Fu, Yixiao Wang, Zhenyu Wang, Ming Du

Institution: Dalian Polytechnic University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G6550372045

OpenAlex ID: W4408564690

FWCI: 0.361

Cites: 45

Cited by: 1

Related to: 10