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Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein

Due to the poor thermal stability of egg white protein (EWP), important challenges remain regarding preparation of nanoparticles for EWP above the denaturation temperature at neutral conditions. In this study, nanoparticles were fabricated from conjugates of EWP and isomalto-oligosaccharide (IMO) af...

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Detalles Bibliográficos
Autores principales:	Wang, Chenying, Ren, Xidong, Su, Yujie, Yang, Yanjun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6266673/ https://www.ncbi.nlm.nih.gov/pubmed/30445790 http://dx.doi.org/10.3390/nano8110943

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