One-pot nanoparticulation of potentially bioactive peptides and gallic acid encapsulation

Food Chemistry

Volumn 210, Issue , 2016, Pages 317-324

  Nourbakhsh, Himan ^a   Madadlou, Ashkan ^a   Emam Djomeh, Zahra ^a   Wang, Yi Cheng ^b   Gunasekaran, Sundaram ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cold gelation; Encapsulation; Enzymatic cross linking; Microemulsion; Whey protein hydrolysate

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; ENCAPSULATION; ENZYMATIC HYDROLYSIS; GELATION; HYDROLYSIS; MICROEMULSIONS; NANOPARTICLES; PROTEINS; SELF ASSEMBLY;

BETA-LACTOGLOBULIN; BIOACTIVE PEPTIDES; LOW-MOLECULAR-WEIGHT PEPTIDES; MICROEMULSIFICATION; PARTICLE FORMATIONS; PROTEIN HYDROLYSIS; WHEY PROTEIN HYDROLYSATES; WHEY PROTEIN ISOLATE;

PEPTIDES;

GALLIC ACID; LACTOGLOBULIN; NANOPARTICLE; PEPTIDE;

GALLIC ACID; LACTOGLOBULINS; NANOPARTICLES; PEPTIDES;

EID: 84964579577     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.112     Document Type: Article

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