The fortification of encapsulated soy isoflavones and texture modification of soy milk by α-lactalbumin nanotubes

作者：Bin Liu, Caroline Thum, Qimeng Wang, Chunsong Feng, Ting Li, Francesca Damiani Victorelli, Francesca Damiani Victorelli, Xing Li, Xing Li, Ruxin Chang, Shanan Chen, Yifu Gong, Yuan Li · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.135979 · 被引用次数：20 · 研究领域：Food composition and properties、Proteins in Food Systems、Phytoestrogen effects and research