The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase-Reference-Cited by-同舟云学术

The structural and functional properties of soybean protein-polyglutamic acid complex effected the stability of W/O/W emulsion encapsulated Nattokinase

Published:2023-07 Issue: Volume:414 Page:135724
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Danfeng,Hu Miao,Hou Lizhen,Gao Yaxin,Tian Zhiliang,Wen Wei,Fan Bei,Li Shuying,Wang Fengzhong

Funder

Key Technology Research and Development Program of Shandong

Earmarked Fund for China Agriculture Research System

Agriculture Research System of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions;Dai;Food Hydrocolloids,2020

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