Surface modification of plant protein based nanoparticles: a tool to improve their functional properties KU Leuven
Interest in replacing animal by plant proteins in food systems is increasing. For various reasons, such replacement is unfortunately not straightforward. A main hurdle in this regard is the often limited solubility of plant proteins in aqueous media, which notably reduces their applicability in many foods. A possible solution is to produce protein nanoparticles (NPs) that are colloidally stable in aqueous systems. The solubility profile of ...