Unique milk protein based nanotubes: Food and nanotechnology meet

By Johanna F. Graveland-Bikker, C. G. D. Kruif. 2006

281 citations recorded by the source corpus.

Subfields: Biomaterials, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/0e4c6fed8202c7bc6b33ec42229eb965a2ba94ef

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biomaterials

1. D. McClements
2. P. Sen
3. J. Behari
4. Dhermendra K. Tiwari
5. E. Decker

In Food Science

1. D. McClements
2. E. Decker
3. J. Weiss
4. Yeonhwa Park
5. P. Sen
6. J. Behari
7. Dhermendra K. Tiwari
8. E. Dickinson

In Nutrition and Dietetics

1. P. Sen
2. J. Behari
3. Dhermendra K. Tiwari
4. D. McClements

Citations in the corpus

• Application of Nanoparticles in Waste Water Treatment (2008, methodology): “These are formed from PEI by crosslinking and alkylation followed by methylation in order to increase degree of amino group substitution [63].”
• Green Synthesis of Metallic Nanoparticles: Applications and Limitations (2021, background): “In another instance, self-assembled nanotubes were developed from a protein namely lactalbumin which is a natural alternative for nanoencapsulation of pharmaceuticals, nutrients, and supplements [194].”
• Wheat Bran Proteins: A Review of Their Uses and Potential (2015, background): “(66) Many studies on the self-assembly of peptides have been performed with synthetic peptides in order to elucidate the mechanisms of aggregation(67); however, there is also evidence of nanoparticles formed by peptides derived from proteins,(68,69) including those from agroindustrial by-products, f”
• Applications and implications of nanotechnologies for the food sector (2008, background): “Recently, self-assembled nanotubes have been developed from hydrolysed milk protein lactalbumin, which can offer a new naturally derived carrier for nanoencapsulation of nutrients, supplements and pharmaceuticals ( Graveland-Bikker and de Kruif 2006 ).”
• Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods (2009, background): “Globular Proteins: Many globular proteins (eg, whey, soy, and egg proteins) partially or fully unfold upon heating, which causes an increase in their surface hydrophobicity and chemical reactivity (disulfide bond formation) ( Chen et al, 2006 ; Graveland-Bikker and de Kruif, 2006 ; 2005 ; Gravel”