Effects of Desolvating Agent Types, Ratios, and Temperature on Size and Nanostructure of Nanoparticles from α-Lactalbumin and Ovalbumin

Journal of food science

Volumn 81, Issue 10, 2016, Pages E2511-E2520

  Etorki, Abdunnaser M ^a,b   Gao, Menglu ^c   Sadeghi, Rohollah ^c   Maldonado Mejia, Luis F ^a,c   Kokini, Jozef L ^a,c  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b UNIVERSITY OF TRIPOLI   (Libyan Arab Jamahiriya)

^c PURDUE UNIVERSITY   (United States)

Author keywords

desolvation; nanoparticles; ovalbumin; particle size distribution; lactalbumin

Indexed keywords

ACETONE; ALCOHOL; CROSS LINKING REAGENT; LACTALBUMIN; METHANOL; NANOPARTICLE; OVALBUMIN; SOLVENT; WATER;

CHEMISTRY; DRUG DELIVERY SYSTEM; HEAT; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; TRANSMISSION ELECTRON MICROSCOPY;

ACETONE; CROSS-LINKING REAGENTS; DRUG DELIVERY SYSTEMS; ETHANOL; HOT TEMPERATURE; LACTALBUMIN; METHANOL; MICROSCOPY, ELECTRON, SCANNING; MICROSCOPY, ELECTRON, TRANSMISSION; NANOPARTICLES; OVALBUMIN; PARTICLE SIZE; SOLVENTS; TEMPERATURE; WATER;

EID: 85027930209     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13447     Document Type: Article

References (33)