Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment-Reference-Cited by-同舟云学术

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Fabrication and characterization of whey protein isolate-tryptophan nanoparticles by pH-shifting combined with heat treatment

Published:2024-11 Issue: Volume:196 Page:115031
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Lixin,Dong Hongmin,Wang Junyi,Dadmohammadi Younas^ORCID,Zhou Yufeng,Lin Tiantian^ORCID,Khongkomolsakul Waritsara^ORCID,Meletharayil Gopinathan,Kapoor Rohit,Abbaspourrad Alireza^ORCID

Funder

Dairy Management Inc

Cornell Center for Materials Research

National Science Foundation

Publisher

Elsevier BV

Reference78 articles.

1. Insights into the Mechanism of Aggregation and Fibril Formation from Bovine Serum Albumin;Bhattacharya;The Journal of Physical Chemistry B,2011

2. Mechanisms of structure formation in particulate gels of β-lactoglobulin formed near the isoelectric point;Bromley;The European Physical Journal E,2006

3. Improved aqueous solubility, bioaccessibility and cellular uptake of quercetin following pH-driven encapsulation in whey protein isolate;Chen;International Journal of Food Science & Technology,2022

4. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate;Chen;Food Chemistry,2019

5. Structural characterization, formation mechanism and stability of curcumin in zein-lecithin composite nanoparticles fabricated by antisolvent co-precipitation;Dai;Food Chemistry,2017

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