Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 236-242

  Joye, Iris J ^a,b   Nelis, Veronique A ^a,b   McClements, D Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Antisolvent precipitation; Coating; GIT; Gliadin; HMP; LAS; LMP; Nanoparticle; NP; OSA starch; Pectin; Protein; TEM

Indexed keywords

COATINGS; FLOCCULATION; FOOD PRODUCTS; IONIC STRENGTH; OSTWALD RIPENING; PARTICLE SIZE; PRECIPITATION (CHEMICAL); PROTEINS; STARCH;

ANTI-SOLVENT PRECIPITATIONS; GIT; GLIADIN; HIGH METHOXYL PECTINS; LAS; LOW-METHOXYL PECTINS; NP; OCTENYL SUCCINIC ANHYDRIDE; OCTENYL SUCCINIC ANHYDRIDE-STARCH; PECTIN; TEM;

NANOPARTICLES;

EID: 84908395186     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.021     Document Type: Article

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