2022
DOI: 10.1016/j.colsurfa.2021.127828
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Effect of sodium chloride on formation and structure of whey protein isolate/hyaluronic acid complex and its ability to loading curcumin

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Cited by 18 publications
(8 citation statements)
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“…For instance, in the above-mentioned work regarding HA/WPI, when NaCl increases beyond 40 mm, PEC hydrophobicity and particle size start to decrease since WPI is more likely to dissociate from PECs. [142] Similarly, the particle size of HA/DEAE-D PECs was reported to go up when NaCl concentration increased from 1 mm to 0.1 m but then decreased abruptly when the salt concentration reached 1 m. [105] Such effects of ionic strength are also illustrated in Figure 7. As with pH, ionic strength is also an important parameter for evaluation when PEC systems are designed for in vivo applications since the physiological ionic strength (i.e., NaCl 0.9% or 0.15 m) is usually sufficiently high to destabilize HA-based colloidal PECs.…”
Section: Counterionsmentioning
confidence: 81%
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“…For instance, in the above-mentioned work regarding HA/WPI, when NaCl increases beyond 40 mm, PEC hydrophobicity and particle size start to decrease since WPI is more likely to dissociate from PECs. [142] Similarly, the particle size of HA/DEAE-D PECs was reported to go up when NaCl concentration increased from 1 mm to 0.1 m but then decreased abruptly when the salt concentration reached 1 m. [105] Such effects of ionic strength are also illustrated in Figure 7. As with pH, ionic strength is also an important parameter for evaluation when PEC systems are designed for in vivo applications since the physiological ionic strength (i.e., NaCl 0.9% or 0.15 m) is usually sufficiently high to destabilize HA-based colloidal PECs.…”
Section: Counterionsmentioning
confidence: 81%
“…For instance, in the above‐mentioned work regarding HA/WPI, when NaCl increases beyond 40 m m , PEC hydrophobicity and particle size start to decrease since WPI is more likely to dissociate from PECs. [ 142 ] Similarly, the particle size of HA/DEAE‐D PECs was reported to go up when NaCl concentration increased from 1 m m to 0.1 m but then decreased abruptly when the salt concentration reached 1 m . [ 105 ] Such effects of ionic strength are also illustrated in Figure 7.…”
Section: Preparation Of Colloidal Pecs From Hamentioning
confidence: 99%
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