A study on β-lactoglobulin-triligand-pectin complex particle: Formation, characterization and protection-Reference-Cited by-同舟云学术

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A study on β-lactoglobulin-triligand-pectin complex particle: Formation, characterization and protection

Published:2018-11 Issue: Volume:84 Page:93-103
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Hao,Fang Zheng,Liu Tiancheng,Gao Yahui,Liang Li

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Encapsulation of milk beta-lactoglobulin by chitosan nanoparticles;Agudelo;Journal of Physical Chemistry B,2013

2. Locating the binding sites of retinol and retinoic acid with milk beta-lactoglobulin;Belatik;Journal of Biomolecular Structure & Dynamics,2012

3. Antimicrobial paper based on a soy protein isolate or modified starch coating including carvacrol and cinnamaldehyde;Ben Arfa;Journal of Agricultural and Food Chemistry,2007

4. Effect of pectin adsorption on the hydrophobic binding sites of beta-lactoglobulin in solution and in emulsion systems;Benjamin;International Dairy Journal,2012

5. Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions;Buchweitz;Food Chemistry,2013

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3. In Silico Investigations on the Synergistic Binding Mechanism of Functional Compounds with Beta-Lactoglobulin;Molecules;2024-02-22

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