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Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation
Protein nanoparticles have recently found a lot of interests due to their unique physicochemical properties and structure-functionality compared to the conventional proteins. The aim of this research was to synthesize pea protein nanoparticles (PPN) using ethanol-induced desolvation, to determine th...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6669580/ https://www.ncbi.nlm.nih.gov/pubmed/31261964 http://dx.doi.org/10.3390/nano9070949 |