Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability-Reference-Cited by-同舟云学术

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Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability

Published:2023 Issue:11 Volume:19 Page:2099-2109
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Sun Peilong¹²,Sun Weijun¹,Wei Zhengxun¹²,Wu Sihong¹,Xiang Ning¹²^ORCID

Affiliation:

1. Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China

2. Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China

Abstract

Soy protein nanoparticles (SPNPs) were developed by mTG induced cross-linking with enhanced emulsion stability and antioxidant activity compared to native SPI.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/SM/D2SM01461K

Reference62 articles.

1. Advances in Pickering emulsions stabilized by protein particles: Toward particle fabrication, interaction and arrangement

2. Acute toxicity of anionic and non-ionic surfactants to aquatic organisms

3. Heat-induced gelation of micellar casein/plant protein oil-in-water emulsions

4. Dairy and plant proteins as natural food emulsifiers

5. Behaviour of protein-stabilised emulsions under various physiological conditions

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