Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin-Reference-Cited by-同舟云学术

Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

Published:2012-07 Issue:1 Volume:28 Page:82-91
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gomez-Estaca J.,Balaguer M.P.,Gavara R.,Hernandez-Munoz P.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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