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Cationic β-lactoglobulin nanoparticles as a bioavailability enhancer: comparison between ethylenediamine and

Zi Teng1, Ying Li1, Yuge Niu2

  • 1Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, MD 20742, United States.

Food Chemistry
|April 29, 2014
PubMed

Keywords:
Cationic beta-lactoglobulin (CBLG)Ethylenediamine (EDA)Mucoadhesive propertiesNanoparticlesPolyethyleneimine (PEI)Protein digestionSecondary structure

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