Exploiting Salt Induced Microphase Separation To Form Soy Protein Microcapsules or Microgels in Aqueous Solution
Author:
Affiliation:
1. School of Food Science and Engineering, South China University of Technology, 510640 Guangzhou, China
2. IMMM UMR-CNRS 6283, Polymères, Colloïdes et Interfaces, LUNAM Université du Maine, 72085 Le Mans cedex 9, France
Publisher
American Chemical Society (ACS)
Subject
Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.biomac.7b00393
Reference47 articles.
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4. Crystal structure of soybean 11S globulin: Glycinin A3B4 homohexamer
5. Crystal structures of recombinant and native soybean β-conglycinin β homotrimers
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