Stable and pH-sensitive protein nanogels made by self-assembly of heat denatured soy protein

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 39, 2014, Pages 9553-9561

  Chen, Nannan ^a   Lin, Lianzhu ^a   Sun, Weizheng ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

heating; nanogels; pH sensitive; soy protein; stable; swell

Indexed keywords

SWELLING;

NANOGELS; PH SENSITIVE; SOY PROTEIN; STABLE;

HEATING;

GLOBULIN; GLYCININ; MACROGOL DERIVATIVE; NANOGEL; POLYETHYLENEIMINE; SOYBEAN PROTEIN;

CHEMICAL PHENOMENA; CHEMISTRY; HEAT; PH; PROTEIN CONFORMATION; PROTEIN STABILITY; SOYBEAN;

GLOBULINS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; POLYETHYLENE GLYCOLS; POLYETHYLENEIMINE; PROTEIN CONFORMATION; PROTEIN STABILITY; SOYBEAN PROTEINS; SOYBEANS;

EID: 84907493870     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502572d     Document Type: Article

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