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 2011 View Full Article

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Journal

FOOD HYDROCOLLOIDS

Volume 28, Issue 1, Pages 82-91

Publisher

Elsevier BV

Online

2011-12-15

DOI

10.1016/j.foodhyd.2011.11.013

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