Fabrication and interaction mechanism of ovalbumin‐based nanocarriers for metallic ion encapsulation-Reference-Cited by-同舟云学术

Fabrication and interaction mechanism of ovalbumin‐based nanocarriers for metallic ion encapsulation

Published:2021-10-04 Issue:1 Volume:57 Page:643-652
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Wan Mengxi¹,Huang Zhenzhen¹,Yang Xinxi¹,Chen Qiqi¹,Chen Leqi¹,Liang Siyue¹,Zeng Qingzhu¹,Zhang Ruifen²,Dong Lihong²,Su Dongxiao¹^ORCID

Affiliation:

1. School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China

2. Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing Guangzhou Guangdong 510006 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15367

Reference45 articles.

1. FTIR Spectroscopic Study of the Secondary Structure of Globular Proteins in Aqueous Protic Ionic Liquids

2. Corrigendum to “Interactions and emulsifying properties of ovalbumin with tannic acid” [LWT - Food Science and Technology 95 (2018) 282–288]

3. Preparation and physicochemical characterisation of resveratrol-ovalbumin microparticles

4. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins

5. Targeting the heme protein hemoglobin by (−)-epigallocatechin gallate and the study of polyphenol–protein association using multi-spectroscopic and computational methods

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities;Food Research International;2023-12

2. Overview of Types of Materials Used for Food Component Encapsulation;Materials Science and Engineering in Food Product Development;2023-05-08

3. Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review;Food Hydrocolloids;2023-05

4. Self-assembly and Hydrogelation Properties of Peptides Derived from Peptic Cleavage of Aggregation-prone Regions of Ovalbumin;Gels;2022-10-09

5. Egg white protein-based delivery system for bioactive substances: a review;Critical Reviews in Food Science and Nutrition;2022-08-05