Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying

Paximada, P orcid.org/0000-0002-8948-1677, Echegoyen, Y, Koutinas, AA et al. (2 more authors) (2017) Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying. Food Hydrocolloids, 64. pp. 123-132. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
Keywords: Bacterial cellulose; Whey protein isolate (WPI)Emulsion; Electrospraying; Encapsulation; Epigallocatechin gallate (EGCG)
Dates:
  • Accepted: 2 November 2016
  • Published (online): 4 November 2016
  • Published: March 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 Sep 2021 12:57
Last Modified: 21 Sep 2021 12:59
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2016.11.003
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