Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability

Dumrongchai, Thatchawan; Rodklongtan, Akkaratch; Chitprasert, Pakamon

doi:10.1007/s11947-024-03320-4

Food Bioprocess Technol

2024

DOI: 10.1007/s11947-024-03320-4

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Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability

Thatchawan Dumrongchai,

Akkaratch Rodklongtan,

Pakamon Chitprasert

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Cited by 3 publications

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Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties

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Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability

Cited by 3 publications

References 50 publications

Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties

Protein Nanoparticles From Chickpea Albumin, Globulin, and Glutelin — the Impact of Heat Treatment on Secondary Structure, Surface Hydrophobicity, and Properties

Impact of ultrasonication on the physicochemical, structural, thermal and functional properties of Mung bean protein

Investigating the impact of ultrasound-assisted treatment on the crafting of mulberry leaf protein and whey isolate complex: A comprehensive analysis of structure and functionality

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