Heat Exposure Impacts Plant Protein Corona Structure in Food Nanoparticles

Adsorption of amphiphilic proteins onto the surface of titanium dioxide nanoparticles (TiO2 NPs) causes protein coronas that alter their gastrointestinal fate. However, the factors influencing the protein corona formation remain unclear. In an article recently published in the Journal of Agricultural and Food Chemistry, the authors explored the influence of temperature on four plant proteins.