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Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

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Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

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Gómez Estaca, J.; Balaguer Grimaldo, MDLP.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2012). Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin. Food Hydrocolloids. 28(1):82-91. doi:10.1016/j.foodhyd.2011.11.013

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/79228

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Title: Formation of zein nanoparticles by electrohydrodynamic atomization: effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
Nanoparticles with a compact spherical structure and a narrow size distribution were prepared from a zein protein polymer by electrohydrodynamic atomization. The effects of key parameters of the process (polymer concentration, ...[+]
Subjects: Electrohydrodynamic atomization , Curcumin , Zein , Encapsulation , Nanoparticles
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 0268-005X )
DOI: 10.1016/j.foodhyd.2011.11.013
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2011.11.013
Type: Artículo

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