Comparison of protein-polysaccharide nanoparticle fabrication methods: Impact of biopolymer complexation before or after particle formation

Journal of Colloid and Interface Science

Volumn 344, Issue 1, 2010, Pages 21-29

  Jones, Owen G ^a   Decker, Eric A ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

lactoglobulin; Comparison; Nanoparticles; Pectin; Stability

Indexed keywords

COMPARISON; ELECTRICAL CHARGES; ELECTROSTATIC COMPLEXES; FABRICATION METHOD; HIGH SALT CONCENTRATION; HM PECTIN; INFLUENCE OF PH; LACTOGLOBULIN; MASS RATIO; METHOXY; PARTICLE FORMATIONS; PH STABILITY; PH VALUE; PHYSICAL STABILITY; PROTEIN CONTENTS; SURFACE COVERAGES; THERMAL DENATURATIONS; THERMAL TREATMENT; WEIGHT RATIOS;

BIOMOLECULES; HEAT TREATMENT; HEATING; IONIC STRENGTH; NANOPARTICLES; PH EFFECTS; PROTEINS; PYROLYSIS; SODIUM CHLORIDE; STABILITY;

AGGLOMERATION;

BETA LACTOGLOBULIN; NANOPARTICLE; PECTIN; POLYSACCHARIDE; PROTEIN; SODIUM CHLORIDE;

ADSORPTION KINETICS; ARTICLE; COMPLEX FORMATION; CONCENTRATION PROCESS; DENATURATION; INTERMETHOD COMPARISON; IONIC STRENGTH; MOLECULAR STABILITY; NANOFABRICATION; PH MEASUREMENT; PRIORITY JOURNAL; SURFACE CHARGE; TEMPERATURE MEASUREMENT;

HEATING; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; NANOPARTICLES; NANOTECHNOLOGY; PECTINS; SALTS;

EID: 76049130071     PISSN: 00219797     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jcis.2009.12.017     Document Type: Article

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