Research Progress on Preparation and Application of Protein Nanoparticles in Food Field
Protein nanoparticles are nano-sized protein particles. Compared with synthetic nanomaterials, protein nanoparticles have great advantages in the embedding and transmission of bioactive substances due to their good biocompatibility and biodegradability. In recent years, protein nanoparticles have gr...
Main Authors: | Qi GAO, Shouyang ZHANG, Zicheng TANG, Xue PENG, Ning WANG, Youlin XUE |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110153 |
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