Characterization of casein-based nanoparticles formed upon freezing by in situ SAXS measurement

Colloids and Surfaces B: Biointerfaces

Volumn 103, Issue , 2013, Pages 366-374

  Nakagawa, Kyuya ^a   Kagemoto, Masayuki ^a  

^a UNIVERSITY OF HYOGO   (Japan)

Author keywords

Casein; Enzymatic digestion; Freezing; Nanoparticle; Pectin; Small angle X ray scattering

Indexed keywords

DEGRADATION RATE; ENZYMATIC DIGESTIONS; FROZEN SYSTEMS; MEAN PARTICLE SIZE; PARTICULATE SYSTEMS; PECTIN; PH LEVELS; SELF AGGREGATION; SITU SAXS; SMALL ANGLE X-RAY SCATTERING; SODIUM CASEINATE; STRUCTURAL FEATURE;

CASEIN; DEGRADATION; NANOPARTICLES; PARTICLE SIZE; PHASE SEPARATION; PROTEINS; SODIUM;

FREEZING;

CASEIN; CASEIN NANOPARTICLE; CASEINATE; NANOPARTICLE; PECTIN; POLYSACCHARIDE; PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; COMPLEX FORMATION; CONCENTRATION RESPONSE; ENCAPSULATION; FREEZE THAWING; FREEZING; HEAT SENSITIVITY; PARTICLE SIZE; PH; PHASE SEPARATION; PRECIPITATION; PRIORITY JOURNAL; PROTEIN AGGREGATION; SYNCHROTRON; X RAY CRYSTALLOGRAPHY;

CASEINS; CHEMICAL PRECIPITATION; FRACTALS; FREEZING; HYDROGEN-ION CONCENTRATION; NANOPARTICLES; PECTINS; PHASE TRANSITION; PROTEIN STRUCTURE, QUATERNARY; SCATTERING, SMALL ANGLE; SOLUTIONS; STATIC ELECTRICITY; X-RAY DIFFRACTION;

EID: 84871154265     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2012.10.052     Document Type: Article

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