Limited enzymatic hydrolysis-mediated assembly of whey protein isolate nanofibers: Influence of protease type and hydrolysis time on fiber formation and β-carotene delivery
- DOI
- 10.1016/j.foodchem.2026.150570
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150570,
title = {Limited enzymatic hydrolysis-mediated assembly of whey protein isolate nanofibers: Influence of protease type and hydrolysis time on fiber formation and β-carotene delivery},
author = {Shudong He and Yanni Wu and Tong Jin and Qiming Li and Tianjiao Niu and Xiaodong Cao and Ran Xiao and Hanju Sun and Walid Elfalleh},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150570},
url = {https://doi.org/10.1016/j.foodchem.2026.150570}
}RIS
TY - JOUR TI - Limited enzymatic hydrolysis-mediated assembly of whey protein isolate nanofibers: Influence of protease type and hydrolysis time on fiber formation and β-carotene delivery AU - Shudong He AU - Yanni Wu AU - Tong Jin AU - Qiming Li AU - Tianjiao Niu AU - Xiaodong Cao AU - Ran Xiao AU - Hanju Sun AU - Walid Elfalleh PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150570 UR - https://doi.org/10.1016/j.foodchem.2026.150570 ER -
APA
He, S., Wu, Y., Jin, T., Li, Q., Niu, T., Cao, X., Xiao, R., Sun, H., & Elfalleh, W. (2026). Limited enzymatic hydrolysis-mediated assembly of whey protein isolate nanofibers: Influence of protease type and hydrolysis time on fiber formation and β-carotene delivery. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150570
Source records
- crossref · retrieved 2026-09-26T09:55:35.697Z