Formation of nanocomplexes comprising whey proteins and fucoxanthin: Characterization, spectroscopic analysis, and molecular docking

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 391-403

  Zhu, Junxiang ^a   Sun, Xiaowen ^a   Wang, Shuhui ^b   Xu, Ying ^a   Wang, Dongfeng ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b Qingdao Center for Disease Control and Prevention   (China)

Author keywords

Fucoxanthin; Molecular docking; Nanocomplex; Particle size; Spectroscopic analysis; Whey protein

Indexed keywords

BINDING ENERGY; BINDING SITES; BODY FLUIDS; HYDROGEN BONDS; HYDROPHOBICITY; MOLECULAR MODELING; NANOTECHNOLOGY; PARTICLE SIZE ANALYSIS; PROTEINS; SPECTROSCOPIC ANALYSIS; THERMOANALYSIS; VAN DER WAALS FORCES;

BINDING PROCESS; BOVINE SERUM ALBUMINS; FUCOXANTHIN; INTERACTION MECHANISMS; LACTOGLOBULIN; MOLECULAR DOCKING; NANOCOMPLEXES; PARTICLES SIZES; PROTEIN-LIGAND INTERACTIONS; WHEY PROTEINS;

PARTICLE SIZE;

EID: 84988646193     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.027     Document Type: Article

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