Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles-Reference-Cited by-同舟云学术

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Encapsulation and protection of resveratrol in kafirin and milk protein nanoparticles

Published:2019-05-24 Issue:11 Volume:54 Page:2998-3007
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Khan Muhammad A.¹²,Fang Zheng¹²,Wusigale ¹²,Cheng Hao¹²,Gao Yahui²,Deng Zeyuan³^ORCID,Liang Li¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu21412China

2. School of Food Science and Technology Jiangnan University Wuxi Jiangsu214122China

3. State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi China

Funder

National Natural Science Foundation of China

Jiangnan University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14212

Reference45 articles.

1. Binding of resveratrol with sodium caseinate in aqueous solutions

2. Physicochemical Modification of Kafirin Microparticles and Their Ability To Bind Bone Morphogenetic Protein-2 (BMP-2), for Application as a Biomaterial

3. Kafirin structure and functionality

4. Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate

5. Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance

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