Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals-Reference-Cited by-同舟云学术

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Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals

Published:2015-04 Issue: Volume:173 Page:203-209
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Diarrassouba Fatoumata,Remondetto Gabriel,Garrait Ghislain,Alvarez Pedro,Beyssac Eric,Subirade Muriel

Funder

Natural Sciences and Engineering Research Council of Canada

Vanier Canada Graduate Scholarships

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Egg proteins;Anton,2009

2. Determination of vitamin D3 and 25-hydroxyvitamin D3 in foodstuffs by HPLC UV-DAD and LC–MS/MS;Bilodeau;Journal of Food Composition and Analysis,2011

3. Inherent toxicity of aggregates implies a common mechanism for protein misfolding diseases;Bucciantini;Nature,2002

4. Selective hydrolysis of α-lactalbumin by acid protease A offers potential for β-lactoglobulin purification in whey proteins;Cheison;Food Science and Technology-Lebensmittel-Wissenschaft & Technology,2012

5. Food protein-based materials as nutraceutical delivery systems;Chen;Trends Food Science & Technology,2006

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