Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein-Reference-Cited by-同舟云学术

Stable and pH-Sensitive Protein Nanogels Made by Self-Assembly of Heat Denatured Soy Protein

Published:2014-09-16 Issue:39 Volume:62 Page:9553-9561
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chen Nannan¹,Lin Lianzhu¹,Sun Weizheng¹,Zhao Mouming¹

Affiliation:

1. College of Light Industry and Food Sciences, and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, China

Funder

National Natural Science Foundation of China

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf502572d

Reference36 articles.

1. Functional Biopolymer Particles: Design, Fabrication, and Applications

2. Recent progress in biopolymer nanoparticle and microparticle formation by heat-treating electrostatic protein–polysaccharide complexes

3. Controlled food protein aggregation for new functionality

4. Microgel particles as model colloids: theory, properties and applications

5. Stimulus responsive nanogels for drug delivery

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