The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes
Bin Liu, Caroline Thum, Qimeng Wang, Chunsong Feng, Ting Li, Francesca Damiani Victorelli, Xing Li, Ruxin Chang, Shanan Chen, Yifu Gong, Yuan Li, Yifu Gong, Yuan Li
Topics & Concepts
Soy proteinLactalbuminFood scienceChemistrySoy milkIsoflavonesNanocarriersRheologyChemical engineeringHydrolysisMaterials scienceOrganic chemistryBiochemistryComposite materialDrug deliveryEngineeringFood composition and propertiesProteins in Food SystemsPhytoestrogen effects and research