Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size-Reference-Cited by-同舟云学术

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Correlation between Protein Features and the Properties of pH-Driven-Assembled Nanoparticles: Control of Particle Size

Published:2023-04-04 Issue:14 Volume:71 Page:5686-5699
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mao Yuhong¹^ORCID,Huang Wenting¹,Jia Rongju¹,Bian Yangyang²,Pan Min-Hsiung³^ORCID,Ye Xiuyun¹

Affiliation:

1. Fujian Key Laboratory of Marine Enzyme Engineering, College of Biological Science and Technology, Fuzhou University, Fuzhou 350116, P.R. China

2. The College of Life Science, Northwest University, Xi’an 710069, P.R. China

3. Institute of Food Sciences and Technology, National Taiwan University, Taipei 10617, Taiwan, ROC

Funder

Fuzhou University

Natural Science Foundation of Fujian Province

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c00147

Reference50 articles.

1. The role of emergent processing technologies in tailoring plant protein functionality: New insights

2. Advances in the plant protein extraction: Mechanism and recommendations

3. Structures of plant storage proteins and their functions

4. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

5. Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a review

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