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Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method

  • Published:2022-12 Issue: Volume:82 Page:103209
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Liu Qingguan,Sun Yuxue,Zhang Jingming,Zhang Mengjie,Cheng Jianjun,Guo Mingruo

Funder

Northeast Agricultural University

The Ministry of Economic Affairs and Employment

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. pH-Sensitive pectin polymeric rafts for controlled-release delivery of pantoprazole sodium sesquihydrate;Abbas;Journal of Applied Polymer Science,2017

2. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate;Abbasi;Food Chemistry,2014

3. Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin;Alavi;Food Hydrocolloids,2018

4. Encapsulating fluorescein using adipic acid self-assembly on the surface of PPI-3 dendrimer;Chai;Chemical Communications, 2006,2006

5. Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment;Chen;Food Research International,2015
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