Work

Structures and interactions forming stable shellac-casein nanocomplexes with a pH-cycle

Year: 2024

Type: article

Source: International Journal of Biological Macromolecules

DOI: 10.1016/j.ijbiomac.2024.131585

Authors: Anyi Wang, Scott C. Lenaghan, Qixin Zhong

Institution: University of Tennessee at Knoxville

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: U.S. Department of Agriculture, University of Tennessee, Knoxville, National Institute of Food and Agriculture, Institute of Agriculture, University of Tennessee

Awards: G2664546449, G5407669826

OpenAlex ID: W4394823691

FWCI: 1.921

Cites: 52

Cited by: 9

Related to: 10