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Colloidal nanoparticles prepared from zein and casein:interactions,characterizations and emerging food applications

Yi Wang Wusigale Yangchao Luo

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.337-350,14.

食品科学与人类健康(英文)2023，Vol.12Issue(2)：P.337-350,14.DOI:10.1016/j.fshw.2022.07.036

Colloidal nanoparticles prepared from zein and casein:interactions,characterizations and emerging food applications

Yi Wang ¹Wusigale ²Yangchao Luo¹

作者信息

1. Department of Nutritional Sciences,University of Connecticut,Storrs 06269,USA,Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education
2. Key Laboratory of Dairy Products Processing,Ministry of Agriculture and Rural Affairs,Inner Mongolia Agricultural University,Hohhot 010018,China
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摘要

关键词

Zein/Casein/Nanoparticles/Interactions/Applications

分类

轻工纺织

引用本文复制引用

Yi Wang,Wusigale,Yangchao Luo..Colloidal nanoparticles prepared from zein and casein:interactions,characterizations and emerging food applications[J].食品科学与人类健康(英文),2023,12(2):P.337-350,14.

食品科学与人类健康(英文)

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ISSN：2097-0765

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