Nanofibrils of food-grade proteins: Formation mechanism, delivery systems, and application evaluation.

An, Di; Ban, Qingfeng; Du, Hengjun; Wang, Qi; Teng, Fei; Li, Liang; Xiao, Hang

An, Di; Ban, Qingfeng; Du, Hengjun; Wang, Qi; Teng, Fei; Li, Liang; Xiao, Hang.

Afiliação

An D; College of Food Science, Northeast Agricultural University, Harbin, China.
Ban Q; College of Food Science, Northeast Agricultural University, Harbin, China.
Du H; Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Wang Q; Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Teng F; Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA.
Li L; College of Food Science, Northeast Agricultural University, Harbin, China.
Xiao H; College of Food Science, Northeast Agricultural University, Harbin, China.

Compr Rev Food Sci Food Saf ; 21(6): 4847-4871, 2022 11.

Article em En | MEDLINE | ID: mdl-36201382

Assuntos

Tecnologia de Alimentos; Humanos; Cápsulas; Emulsões/química; Géis/química

Palavras-chave

application evaluation; delivery systems; food-grade proteins; formation mechanism; nanofibrils

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Tecnologia de Alimentos Limite: Humans Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

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