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The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes.
Liu, Bin; Thum, Caroline; Wang, Qimeng; Feng, Chunsong; Li, Ting; Damiani Victorelli, Francesca; Li, Xing; Chang, Ruxin; Chen, Shanan; Gong, Yifu; Li, Yuan.
Afiliação
  • Liu B; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Department of Nutrition and Health, China Agricultural University, Beijing 100193, PR China.
  • Thum C; Smart Foods & Bioproducts, AgResearch, Grasslands Research Centre, Tennent Drive, Private Bag 11008, Palmerston North 4442, New Zealand.
  • Wang Q; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Feng C; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Li T; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
  • Damiani Victorelli F; Department of Health Sciences and Technology, ETH Zurich, 8092 Zürich, Switzerland.
  • Li X; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Chang R; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Chen S; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Gong Y; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
  • Li Y; Research Center of Food Colloids and Delivery of Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: yuanli@cau.edu.cn.
Food Chem ; 419: 135979, 2023 Sep 01.
Article em En | MEDLINE | ID: mdl-37030206
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leite de Soja / Isoflavonas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Leite de Soja / Isoflavonas Idioma: En Revista: Food Chem Ano de publicação: 2023 Tipo de documento: Article País de publicação: Reino Unido