Functional property of Maillard conjugate-based nano emulsion delivery system using whey protein: a mini review
Author:
Funder
National Research Foundation of Korea
Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2021.e8
Reference57 articles.
1. Acosta E. 2009. Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Curr Opin Colloid Interface Sci 14:3-15. 10.1016/j.cocis.2008.01.002
2. Adjonu R, Doran G, Torley P, Agboola S. 2014. Whey protein peptides as components of nanoemulsions: a review of emulsifying and biological functionalities. J Food Eng 122:15-27. 10.1016/j.jfoodeng.2013.08.034
3. Banerjee A, Qi J, Gogoi R, Wong J, Mitragotri S. 2016. Role of nanoparticle size, shape and surface chemistry in oral drug delivery. J Control Release 238:176-185. 10.1016/j.jconrel.2016.07.051 27480450 PMC5289391
4. Bryant CM, McClements DJ. 1998. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trends Food Sci Technol 9:143-151. 10.1016/S0924-2244(98)00031-4
5. Capanni C, Taddei N, Gabrielli S, Messori L, Orioli P, Chiti F, Stefani M, Ramponi G. 2004. Investigation of the effects of copper ions on protein aggregation using a model system. Cell Mol Life Sci 61:982-991. 10.1007/s00018-003-3447-3 15095018
Cited by 1 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
1. Functional Properties of Maillard Conjugates Made from Whey Protein Isolate and Inulin;Journal of Dairy Science and Biotechnology;2022-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3