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

Volumn 28, Issue 1, 2012, Pages 82-91

  Gomez Estaca, J ^a   Balaguer, M P ^a   Gavara, R ^a   Hernandez Munoz, P ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Curcumin; Electrohydrodynamic atomization; Encapsulation; Nanoparticles; Zein

Indexed keywords

EID: 84455206319     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.11.013     Document Type: Article

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