Preparation Process Optimization and Its Stability of Selenium-Rice Protein Peptides Nanoparticles
In this study, selenium-rice protein peptide nanoparticles were prepared using rice protein peptides as stabilizers and ascorbic acid (VC) to reduce sodium selenite (Na2SeO3), with the particle size, polydispersity index, and Zeta potential serving as indicators for evaluation. To optimize the prepa...
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| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024110113 |
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