Characterization of walnut protein isolate-polyphenol nanoconjugates for the developing a food-grade delivery system

被引：0
|
作者：
Yuzhen Wang
Yu Chen
Jiao Lv
Chang Li
Fengjun Wang
机构：
[1] Beijing Forestry University,Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety
来源：
Journal of Food Science and Technology | 2023年 / 60卷
关键词：
Walnut protein isolate; Dietary polyphenols; Properties; Lycopene; Nanocarriers;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：2454 / 2467
页数：13
相关论文
共 50 条
  • [21] A food-grade self-nanoemulsifying delivery system for enhancing oral bioavailability of ellagic acid
    Wang, Shang-Ta
    Chou, Chien-Te
    Su, Nan-Wei
    [J]. JOURNAL OF FUNCTIONAL FOODS, 2017, 34 : 207 - 215
  • [22] Colon Delivery of Nutraceutical Ingredients by Food-Grade Polymeric Systems: An Overview of Technological Characterization and Biological Evaluation
    Rizzo, Salvatore
    Zingale, Elide
    Romeo, Alessia
    Lombardo, Rosamaria
    Pignatello, Rosario
    [J]. APPLIED SCIENCES-BASEL, 2023, 13 (09):
  • [23] Characterization of Soybean Protein Isolate-Food Polyphenol Interaction via Virtual Screening and Experimental Studies
    Ao, Le
    Liu, Panhang
    Wu, Annan
    Zhao, Jing
    Hu, Xiaosong
    [J]. FOODS, 2021, 10 (11)
  • [24] A novel food-grade lactococcal expression system and its use for secretion and delivery of an oral vaccine antigen
    Zhang, Rongguang
    Qiao, Dan
    Peng, Xiaoyan
    Duan, Guangcai
    Shi, Qingfeng
    Zhang, Linghan
    Wang, Chen
    Liang, Wenjuan
    Chen, Shuaiyin
    Fan, Qingtang
    [J]. JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, 2018, 93 (06) : 1655 - 1660
  • [25] Molecular modification and food-grade system construction for protein-glutaminase production in Bacillus subtilis
    Teng, Maofang
    Ma, Shujie
    Zou, Yuanyang
    Zhou, Jingwen
    Li, Jianghua
    Du, Guocheng
    Zhang, Guoqiang
    [J]. FOOD BIOSCIENCE, 2024, 59
  • [26] Extracellular Expression of a Recombinant Ganoderma lucidium Immunomodulatory Protein by Food-Grade Lactococcus lactis System
    Yeh, Chuan-Mei
    Yeh, Chun-Kai
    Peng, Hsuan-Jung
    Haung, Xin-Hui
    Peng, Guan-Zhi
    [J]. FOOD BIOTECHNOLOGY, 2009, 23 (02) : 162 - 178
  • [27] Preparation and characterization of a new food-grade Pickering emulsion stabilized by mulberry-leaf protein nanoparticles
    Xie, Yingshan
    Li, Hongyan
    Deng, Zeyuan
    Peng, Han
    Yu, Yanfang
    Zhang, Bing
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2024,
  • [28] Heat treatment as a food-grade strategy to increase the stability of whey protein particles under food system relevant conditions
    Wouters, Arno G. B.
    Boeve, Jeroen
    Dams, Heleen
    Joye, Iris J.
    [J]. FOOD HYDROCOLLOIDS, 2022, 124
  • [29] Effect of soybean protein isolate-pectin composite nanoparticles and hydroxypropyl methyl cellulose on the formation, stabilization and lipidolysis of food-grade emulsions
    Yang, JinTao
    Liu, Lu
    Tang, Zhongyue
    Yang, Zhengbing
    Zhang, Wei
    Zhu, Yong
    Zeng, XueFeng
    Zhang, Luyao
    [J]. FOOD CHEMISTRY, 2022, 389
  • [30] Photoprotection of folic acid upon encapsulation in food-grade amaranth (Amaranthus hypochondriacus L.) protein isolate - Pullulan electrospun fibers
    Aceituno-Medina, Marysol
    Mendoza, Sandra
    Maria Lagaron, Jose
    Lopez-Rubio, Amparo
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 62 (02) : 970 - 975
12345