Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ilonka Thielen"'
Publikováno v:
Food Biophysics. 16:40-47
Polyethylene glycol (PEG) and its derivatives are widely used in delivery systems to protect bioactive peptides and proteins against premature degradation. In this study, we sought to understand whether or not bioactive proteins at the interface of e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66fb7186c6432a37087f80d9397204fc
https://doi.org/10.1007/s11483-020-09647-7
https://doi.org/10.1007/s11483-020-09647-7
Publikováno v:
Food Hydrocolloids. 93:120-130
The aim of this work was to encapsulate native bioactive lactoferrin (Lf) in pectin-based colloidal delivery systems with and without a chitosan (CS) coating, and to explore their fate under digestive conditions. We compared the abilities of low meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e7efddd48a762eda624f1a72e5eb8d4
https://doi.org/10.1016/j.foodhyd.2019.02.020
https://doi.org/10.1016/j.foodhyd.2019.02.020
Publikováno v:
Journal of colloid and interface science. 546
An electrostatic nanocomplex between naturally occurring e-poly- l -lysine (ePL) and β-cyclodextrin sulphate (sCD) was designed, and its capacity to entrap four model proteins with high or low molecular weight and isoelectric point, i.e., lactoferri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3aa3171e1e8c7ce34cbf513c58c04f5
https://pubmed.ncbi.nlm.nih.gov/30927595
https://pubmed.ncbi.nlm.nih.gov/30927595
Publikováno v:
Food Hydrocolloids, 101
Food Hydrocolloids 101 (2020)
Food Hydrocolloids 101 (2020)
In recent years, food-grade Pickering particles have gained considerable interest, because of their ability to form stable emulsions and foams. Such Pickering stabilizers are often produced by aggregation of proteins, which typically results in a mix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6732e2da51a5fd7470dd8ad24037424a
https://doi.org/10.1016/j.foodhyd.2019.105466
https://doi.org/10.1016/j.foodhyd.2019.105466