Impact of Whey Protein Corona Formation around TiO<sub>2</sub> Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate-Reference-Cited by-同舟云学术

Impact of Whey Protein Corona Formation around TiO₂ Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate

Published:2024-02-21 Issue:9 Volume:72 Page:4958-4976
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Shan Honghong¹²,Guo Ying¹,Li Jin²,Liu Zimo¹,Chen Shaoqin¹,Dashnyam Badamkhand²,McClements David Julian³^ORCID,Cao Chongjiang²^ORCID,Xu Xiao¹,Yuan Biao²^ORCID

Affiliation:

1. School of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China

2. Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China

3. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States

Funder

National College Students Innovation and Entrepreneurship Training Program

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c07078

Reference71 articles.

1. Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro of polysaccharides from the flowers of Camellia sinensis induced by human gut microbiota

2. Impact of diet in shaping gut microbiota revealed by a comparative study in children from Europe and rural Africa

3. In vitro fermentation characteristics of polysaccharide from Sargassum fusiforme and its modulation effects on gut microbiota

4. Metabolism, bioenergetics and thermal physiology: influences of the human intestinal microbiota

5. Gut microbiota role in dietary protein metabolism and health-related outcomes: The two sides of the coin

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