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- Wang, Taoran, et al. Show all 6 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.89 pp. 596-603
- Fourier transform infrared spectroscopy; colloids; electrostatic interactions; encapsulation; eugenol; food industry; hydrophobicity; isoelectric point; nanoparticles; pH; pectins; polymers; sodium caseinate; spray drying; storage; transmission electron microscopy; zein
- ... Three food polymers, zein, sodium caseinate (NaCas) and pectin were exploited as the matrix to formulate colloidal complex nanoparticles for encapsulation of eugenol. A heat- and pH-induced complexation process was optimized via polymer concentrations, loading percentage of eugenol, as well as pH conditions, to obtain small, homogeneous, and stable complex nanoparticles. The particulate properties ...