Modification of pea protein isolate for ultrasonic encapsulation of functional liquids-Reference-Cited by-同舟云学术

Modification of pea protein isolate for ultrasonic encapsulation of functional liquids

Published:2016 Issue:108 Volume:6 Page:106130-106140
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Ye Qianyu¹²³⁴,Biviano Matthew⁵²³⁴,Mettu Srinivas⁵²³⁴^ORCID,Zhou Meifang¹²³⁴,Dagastine Raymond⁵²³⁴,Ashokkumar Muthupandian¹²³⁴

Affiliation:

1. School of Chemistry

2. The University of Melbourne

3. Melbourne

4. Australia

5. Department of Chemical and Biomolecular Engineering

Abstract

This study reports on the ultrasonic processing of pea protein isolate (PPI) in phosphate-buffered saline (PBS, pH 7.4) and Tris/HCl (pH 8) buffer systems in order to modify its properties for use in the encapsulation of functional liquids.

Funder

Australian Research Council

Institute for Tropical and Subtropical Crops, Agricultural Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA17585F

Reference63 articles.

1. A comparison of the physical properties of ultrasonically synthesized lysozyme- and BSA-shelled microbubbles

2. Sonochemical synthesis of liquid-encapsulated lysozyme microspheres

3. Superparamagnetic High-Magnetization Microspheres with an Fe3O4@SiO2 Core and Perpendicularly Aligned Mesoporous SiO2 Shell for Removal of Microcystins

4. Role of Counterions in Controlling the Properties of Ultrasonically Generated Chitosan-Stabilized Oil-in-Water Emulsions

5. Polymer microspheres for controlled drug release

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