HIGHLIGHTS
- who: Manpreet Kaur and colleagues from the Department of Food Technology and Nutrition, Lovely Professional University, Saint Brieuc, Rennes, France have published the Article: Milk Protein-Based Nanohydrogels: Current Status and Applications, in the Journal: Gels 2022, 8, 432. of /2022/
SUMMARY
The covalent and noncovalent interactions such as electrostatic interactions, hydrogen_bonds, van der Waals interactions, and intermolecular hydrophobic_interactions constitute the chemistry of the hydrogels, and the presence of hydroxyl, amines, carboxyl, ethers, and sulfate groups is responsible for soft and pliable structure. Nanohydrogels can be prepared from caseins, whey proteins (primarily β-lactoglobulin . . .
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