Milk Protein-Based Nanohydrogels: Current Status and Applications

Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are th...
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Autor*in:	Manpreet Kaur [verfasserIn] Aarti Bains [verfasserIn] Prince Chawla [verfasserIn] Rahul Yadav [verfasserIn] Anil Kumar [verfasserIn] Baskaran Stephen Inbaraj [verfasserIn] Kandi Sridhar [verfasserIn] Minaxi Sharma [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	nanohydrogel milk proteins characteristics of milk-protein-based nanohydrogels food applications

Übergeordnetes Werk:	In: Gels - MDPI AG, 2015, 8(2022), 7, p 432
Übergeordnetes Werk:	volume:8 ; year:2022 ; number:7, p 432

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/gels8070432

Katalog-ID:	DOAJ026208512

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callnumber-first	Q - Science
author	Manpreet Kaur
spellingShingle	Manpreet Kaur misc QD1-999 misc QD146-197 misc QD1-65 misc nanohydrogel misc milk proteins misc characteristics of milk-protein-based nanohydrogels misc food applications misc Science misc Q misc Chemistry misc Inorganic chemistry misc General. Including alchemy Milk Protein-Based Nanohydrogels: Current Status and Applications
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topic_title	QD1-999 QD146-197 QD1-65 Milk Protein-Based Nanohydrogels: Current Status and Applications nanohydrogel milk proteins characteristics of milk-protein-based nanohydrogels food applications
topic	misc QD1-999 misc QD146-197 misc QD1-65 misc nanohydrogel misc milk proteins misc characteristics of milk-protein-based nanohydrogels misc food applications misc Science misc Q misc Chemistry misc Inorganic chemistry misc General. Including alchemy
topic_unstemmed	misc QD1-999 misc QD146-197 misc QD1-65 misc nanohydrogel misc milk proteins misc characteristics of milk-protein-based nanohydrogels misc food applications misc Science misc Q misc Chemistry misc Inorganic chemistry misc General. Including alchemy
topic_browse	misc QD1-999 misc QD146-197 misc QD1-65 misc nanohydrogel misc milk proteins misc characteristics of milk-protein-based nanohydrogels misc food applications misc Science misc Q misc Chemistry misc Inorganic chemistry misc General. Including alchemy
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title	Milk Protein-Based Nanohydrogels: Current Status and Applications
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title_full	Milk Protein-Based Nanohydrogels: Current Status and Applications
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title_sort	milk protein-based nanohydrogels: current status and applications
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title_auth	Milk Protein-Based Nanohydrogels: Current Status and Applications
abstract	Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
abstractGer	Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
abstract_unstemmed	Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2055 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700
container_issue	7, p 432
title_short	Milk Protein-Based Nanohydrogels: Current Status and Applications
url	https://doi.org/10.3390/gels8070432 https://doaj.org/article/b5ed0997308e4f139d74d979a9d8f757 https://www.mdpi.com/2310-2861/8/7/432 https://doaj.org/toc/2310-2861
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author2	Aarti Bains Prince Chawla Rahul Yadav Anil Kumar Baskaran Stephen Inbaraj Kandi Sridhar Minaxi Sharma
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up_date	2024-07-03T19:39:41.202Z
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Milk Protein-Based Nanohydrogels: Current Status and Applications

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