Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 1: Preparation and characterization

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 309-316

  Davidov Pardo, Gabriel ^a   Joye, Iris J ^a,b   McClements, David Julian ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Antisolvent; Co precipitation; Gliadin; Nanoparticles; Resveratrol; Zein

Indexed keywords

VITACEAE;

EID: 84919797922     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.023     Document Type: Article

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