Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality

Food Hydrocolloids

Volumn 49, Issue , 2015, Pages 127-134

  Joye, Iris J ^a,b   Davidov Pardo, Gabriel ^a   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; Gliadin; Nanoparticles; Resveratrol; Zein

Indexed keywords

BIOMOLECULES; CHEMICAL STABILITY; IONIC STRENGTH; PRECIPITATION (CHEMICAL); PROTEINS; RESVERATROL; SODIUM; SUSPENSIONS (FLUIDS);

ANTI-SOLVENT PRECIPITATIONS; ANTI-SOLVENTS; BENEFICIAL EFFECTS; BIOPOLYMER PARTICLES; GLIADIN; LIQUID ANTISOLVENT; PARTICLES STRUCTURE; PARTICLES SUSPENSION; POLYPHENOLS; SODIUM CASEINATE;

NANOPARTICLES;

EID: 84926391585     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.038     Document Type: Article

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