The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes
Bin Liu(ETH Zurich), Yuan Li(China Agricultural University), Francesca Damiani Victorelli(Universidade Estadual Paulista (Unesp)), Caroline Thum(AgResearch), Ruxin Chang(China Agricultural University), Chunsong Feng(China Agricultural University), Xing Li(First Affiliated Hospital of Xi'an Jiaotong University), Ting Li(Northwest A&F University), Shanan Chen(China Agricultural University), Yifu Gong(China Agricultural University), Qimeng Wang(China Agricultural University)
Cited by 21
Related Papers
Transgenic rat model of Huntington's disease
|Human Molecular Genetics|2003|349
Preparation and characterization of intelligent starch/PVA films for simultaneous colorimetric indication and antimicrobial activity for food packaging applications
|Carbohydrate Polymers|2016|258
Enhanced Transport of Shape and Rigidity-Tuned α-Lactalbumin Nanotubes across Intestinal Mucus and Cellular Barriers
|Nano Letters|2020|232
Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement
|Food Chemistry|2017|225
The delivery of sensitive food bioactive ingredients: Absorption mechanisms, influencing factors, encapsulation techniques and evaluation models
|Food Research International|2019|214