SCOPUS 정보 검색 플랫폼

Volumn 3, Issue 8, 2012, Pages 859-866

Complexation of high methoxyl pectin with ethanol desolvated whey protein nanoparticles: Physico-chemical properties and encapsulation behaviour

(3) Gülseren, Ibrahim a Fang, Yuan b Corredig, Milena a

a UNIVERSITY OF GUELPH (Canada)

b PEPSICO INC (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AQUEOUS DISPERSIONS; DESOLVATION; DROP TENSIOMETRY; DYE MOLECULE; ENCAPSULATION EFFICIENCY; INTERFACIAL PRESSURE; PHYSICOCHEMICAL PROPERTY; ROOM TEMPERATURE; SUPRAMOLECULAR COMPLEXES; SURFACE ACTIVE; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

CHEMICAL PROPERTIES; ENCAPSULATION; ETHANOL; NANOPARTICLES;

SUSPENSIONS (FLUIDS);

ALCOHOL; MILK PROTEIN; NANOPARTICLE; PECTIN; WHEY PROTEIN;

ARTICLE; CHEMISTRY; CRYOELECTRON MICROSCOPY; DRUG FORMULATION; HEAT; METHODOLOGY; MICROCAPSULE; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRESSURE; SOLUTION AND SOLUBILITY; TRANSMISSION ELECTRON MICROSCOPY;

CAPSULES; CRYOELECTRON MICROSCOPY; DRUG COMPOUNDING; ETHANOL; HOT TEMPERATURE; MICROSCOPY, ELECTRON, TRANSMISSION; MILK PROTEINS; NANOPARTICLES; PARTICLE SIZE; PECTINS; PHYSICOCHEMICAL PHENOMENA; PRESSURE; SOLUTIONS;

EID: 84864742260 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo10235h Document Type: Article

Times cited : (13)

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