Impact of Chitosan Molecular Weight and Attached Non-Interactive Chains on the Formation of α-Lactalbumin Nanogel Particles

Thermal treatment of protein–polysaccharide complexes will form nanogel particles, wherein the polysaccharide controls nanogel formation by limiting protein aggregation. To determine the impact of the chitosan molecular weight and non-interactive chains on the formation of nanogels, mixtures of α-la...

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Detalles Bibliográficos
Autores principales: Du, Juan, Cho, Young-Hee, Murphy, Ryan, Jones, Owen Griffith
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318683/
https://www.ncbi.nlm.nih.gov/pubmed/30920511
http://dx.doi.org/10.3390/gels3020014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6318683/
https://www.ncbi.nlm.nih.gov/pubmed/30920511
http://dx.doi.org/10.3390/gels3020014

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