Effects of different alcohol and ultrasonic treatments on thermal and structural properties of zein‐starch sodium octenyl succinate composite nanoparticles-Reference-Cited by-同舟云学术

Effects of different alcohol and ultrasonic treatments on thermal and structural properties of zein‐starch sodium octenyl succinate composite nanoparticles

Published:2021-07-19 Issue:8 Volume:86 Page:3574-3588
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lai Chanjuan¹,Hu Linfang¹,Tu Jin¹,Li Mingliang¹,Cui Qibin¹,Wu Leiyan¹^ORCID

Affiliation:

1. School of Food Science and Engineering Jiangxi Agricultural University Nanchang P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15845

Reference50 articles.

1. Effect of Protein Charge on the Generation of Aggregation-Prone Conformers

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

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

4. Fabrication and characterization of binary composite nanoparticles between zein and shellac by anti-solvent co-precipitation

5. Understanding of dispersion and aggregation of suspensions of zein nanoparticles in aqueous alcohol solutions after thermal treatment

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