Nanoparticle Formation of Ovalbumin with Cationic Oligopeptides

Article Properties
  • Language
    English
  • DOI (url)
    10.1295/koron.2016-0069
  • Publication Date
    2017/01/01
  • Journal
    KOBUNSHI RONBUNSHU
  • Indian UGC (journal)
  • Refrences
    16
  • Tomonori WAKU Faculty of Molecular Chemistry and Engineering, Kyoto Institute of Technology
  • Kimi TERASAWA Faculty of Molecular Chemistry and Engineering, Kyoto Institute of Technology
  • Kazuhiko TAKIMOTO Faculty of Molecular Chemistry and Engineering, Kyoto Institute of Technology
  • Masahiro ICHIKAWA Faculty of Molecular Chemistry and Engineering, Kyoto Institute of Technology
  • Akihiro HANDA R&D Division, Kewpie Corporation
  • Naoki TANAKA Faculty of Molecular Chemistry and Engineering, Kyoto Institute of Technology
Refrences
Title Journal Journal Categories Citations Publication Date
Egg white-based bioplastics developed by thermomechanical processing Journal of Food Engineering
  • Technology: Chemical technology: Chemical engineering
  • Technology: Chemical technology: Food processing and manufacture
  • Technology: Home economics: Nutrition. Foods and food supply
  • Agriculture
  • Agriculture: Agriculture (General)
 68 2007
Role of the N-Terminal Amphiphilic Region of Ovalbumin during Heat-Induced Aggregation and Gelation Journal of Agricultural and Food Chemistry
  • Agriculture: Agriculture (General)
  • Science: Chemistry
  • Technology: Chemical technology: Food processing and manufacture
  • Agriculture
  • Agriculture: Agriculture (General)
  • Science: Chemistry: Analytical chemistry
  • Agriculture
  • Agriculture: Agriculture (General)
 29 2013
10.1074/jbc.M110.176396
Controlled food protein aggregation for new functionality Current Opinion in Colloid & Interface Science
  • Science: Chemistry: Physical and theoretical chemistry
  • Science: Chemistry: Physical and theoretical chemistry
  • Science: Chemistry
 227 2013
10.1016/0022-2836(91)80185-W