Formation of nanocomplexes comprising whey proteins and fucoxanthin: Characterization, spectroscopic analysis, and molecular docking
Authors:
- Junxiang ZhuJunxiang Zhu
- Xiaowen SunXSXiaowen Sun
- Shuhui WangSWShuhui Wang
- Ying XuYXYing Xu
- Dongfeng WangDWDongfeng Wang
- 1 February 2017
- journal article
- Published by Elsevier in Food Hydrocolloids
- Vol. 63, 391-403
Abstract
No abstract availableFunding Information
- National Natural Science Foundation of China (31371731)
- Independent Innovation Major Project of Huangdao District Qingdao City (2014-3-11)
- Marine Economy Innovation Development Regional Demonstration Project of Fujian Province (2014FJ10)
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