Mechanism of fabrication and nano-mechanical properties of α-lactalbumin/chitosan and BSA/κ-carrageenan nanotubes through layer-by-layer assembly for curcumin encapsulation and determination of in vitro cytotoxicity-Reference-Cited by-同舟云学术

Mechanism of fabrication and nano-mechanical properties of α-lactalbumin/chitosan and BSA/κ-carrageenan nanotubes through layer-by-layer assembly for curcumin encapsulation and determination of in vitro cytotoxicity

Published:2019-08 Issue: Volume:93 Page:293-307
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Maldonado L.,Chough S.,Bonilla J.,Kim K.H.,Kokini J.

Funder

The William R. Scholle endowment

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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