Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance

Food Chemistry

Volumn 158, Issue , 2014, Pages 466-472

  Chen, Jingjing ^a   Zheng, Jinkai ^a,b   McClements, David Julian ^a   Xiao, Hang ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Nanoparticles; Nutraceuticals; Solubility; Tangeretin; Zein; Lactoglobulin

Indexed keywords

FOOD PRODUCTS; IONIC STRENGTH; NANOPARTICLES; PROTEINS; SOLUBILITY; SUSPENSIONS (FLUIDS); ZEIN;

ELECTROSTATIC REPULSION; EXTENSIVE PARTICLE AGGREGATION; FUNCTIONAL INGREDIENT; FUNCTIONAL PERFORMANCE; HYDROPHOBIC ATTRACTION; LACTOGLOBULIN; NUTRACEUTICALS; TANGERETIN;

AGGLOMERATION;

BETA LACTOGLOBULIN; NANOPARTICLE; TANGERETIN; ZEIN; DRUG CARRIER; FLAVONE DERIVATIVE; LACTOGLOBULIN;

ARTICLE; FREEZE DRYING; FUNCTIONAL FOOD; IONIC STRENGTH; LIGHT SCATTERING; NANOENCAPSULATION; PARTICLE SIZE; PH; POWDER; SEDIMENTATION; SUSPENSION; TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY; CHEMISTRY; DRUG DELIVERY SYSTEM; OSMOLARITY; STATIC ELECTRICITY;

DRUG CARRIERS; DRUG DELIVERY SYSTEMS; FLAVONES; FREEZE DRYING; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; NANOPARTICLES; OSMOLAR CONCENTRATION; PARTICLE SIZE; STATIC ELECTRICITY; TEMPERATURE; ZEIN;

EID: 84896939359     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.003     Document Type: Article

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