Synthesis and Characterization of Various Protein <i>α</i>-Lactalbumin Nanotubes Structures by Chemical Hydrolysis Method

ISSN Print: 2169-0510
ISSN Online: 2169-0529
www.scirp.org/journal/anp
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"Synthesis and Characterization of Various Protein α-Lactalbumin Nanotubes Structures by Chemical Hydrolysis Method"
written by Pegah Esmaeilzadeh, Zahra Fakhroueian, Pouriya Esmaeilzadeh, Narges Mohammadi,
published by Advances in Nanoparticles, Vol.2 No.2, 2013

has been cited by the following article(s):

[1]	The kinetic mechanism of cations induced protein nanotubes self-assembly and their application as delivery system
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[2]	Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds
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[3]	* Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran,† Nano …
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[4]	Nanostructures of whey proteins for encapsulation of food ingredients
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[5]	1 Whey protein-based nanostructures
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[6]	Prospects of carbon nanotubes as matrices for cell technologies
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[7]	Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food.
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[8]	Effect of single-walled carbon nanotubes on tumor cells viability and formation of multicellular tumor spheroids
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[9]	Design of Whey Protein Nanostructures for Incorporation and Release of Nutraceutical Compounds in Food
	Critical reviews in food science and nutrition, 2015

[1]	The kinetic mechanism of cations induced protein nanotubes self-assembly and their application as delivery system Biomaterials, 2022 DOI:10.1016/j.biomaterials.2022.121600

[2]	The kinetic mechanism of cations induced protein nanotubes self-assembly and their application as delivery system Biomaterials, 2022 DOI:10.1016/j.biomaterials.2022.121600

[3]	Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds Food Science and Human Wellness, 2020 DOI:10.1016/j.fshw.2020.04.009

[4]	Biopolymer Nanostructures for Food Encapsulation Purposes 2019 DOI:10.1016/B978-0-12-815663-6.00003-3

[5]	Biopolymer Nanostructures for Food Encapsulation Purposes 2019 DOI:10.1016/B978-0-12-815663-6.00004-5

[6]	Fullerens, Graphenes and Nanotubes 2018 DOI:10.1016/B978-0-12-813691-1.00003-8

[7]	Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food Critical Reviews in Food Science and Nutrition, 2017 DOI:10.1080/10408398.2014.993749

[8]	Nutraceuticals 2016 DOI:10.1016/B978-0-12-804305-9.00018-X

[9]	Effect of single-walled carbon nanotubes on tumor cells viability and formation of multicellular tumor spheroids Nanoscale Research Letters, 2015 DOI:10.1186/s11671-015-0858-7