Work

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

Year: 2011

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2011.11.013

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

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Agroquímica y Tecnología de Alimentos

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: Ministerio de Ciencia e Innovación

OpenAlex ID: W2075344498

FWCI: 9.39

Cites: 48

Cited by: 340

Related to: 10