Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

Zi Teng; Yangchao Luo; Qin Wang

doi:10.1021/jf205238x

journal article Mar 05, 2012

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

Zi Teng

Yangchao Luo

Qin Wang

Journal of Agricultural and Food Chemistry Vol. 60 No. 10 pp. 2712-2720 · American Chemical Society (ACS)

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Details

Published: Mar 05, 2012
Vol/Issue: 60(10)
Pages: 2712-2720

Authors

Z

Zi Teng

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

Y

Yangchao Luo

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

Q

Qin Wang

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

Cite This Article

Zi Teng, Yangchao Luo, Qin Wang (2012). Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation. Journal of Agricultural and Food Chemistry, 60(10), 2712-2720. https://doi.org/10.1021/jf205238x

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

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