Fabrication of Soy Protein Nanoparticles via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Fabrication of Soy Protein Nanoparticles via Partial Enzymatic Hydrolysis and Their Role in Controlling Lipid Digestion of Oil-in-Water Emulsions

Author:

Zhao Mouming¹²³^ORCID,Shen Penghui¹,Zhang Yuanhong¹,Zhong Min¹²,Zhao Qiangzhong¹,Zhou Feibai¹²³^ORCID

Affiliation:

1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

2. Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China

3. Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China

Funder

Ministry of Education of the People's Republic of China

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

Reference69 articles.

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献