Effect of Maillard Conjugates on the Physical Stability of Zein Nanoparticles Prepared by Liquid Antisolvent Coprecipitation

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 38, 2015, Pages 8510-8518

  Davidov Pardo, Gabriel ^a,b   Joye, Iris J ^a,c   Espinal Ruiz, Mauricio ^a,d   McClements, David Julian ^a,e  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^c UNIVERSITY OF LEUVEN   (Belgium)

^d UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^e KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

antisolvent precipitation; encapsulation; Maillard; nanoparticles; resveratrol; zein

Indexed keywords

ENCAPSULATION; MOLECULAR MASS; NANOPARTICLES; POLYSACCHARIDES; RESVERATROL; ZEIN;

ANTI-SOLVENT PRECIPITATIONS; BIOACTIVE MOLECULES; COMMERCIAL PRODUCTS; ELECTROSTATIC REPULSION; ENCAPSULATION EFFICIENCY; MAILLARD; PARTICLE PRODUCTION; PROTEIN NANOPARTICLES;

PRECIPITATION (CHEMICAL);

CASEIN; DEXTRAN; DRUG CARRIER; NANOPARTICLE; ZEIN;

CHEMISTRY; GLYCATION; PARTICLE SIZE; PRECIPITATION;

CASEINS; CHEMICAL PRECIPITATION; DEXTRANS; DRUG CARRIERS; MAILLARD REACTION; NANOPARTICLES; PARTICLE SIZE; ZEIN;

EID: 84942869053     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02699     Document Type: Article

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