Advanced search

Gliadin-based nanoparticles : fabrication and stability of food-grade colloidal delivery systems

(2015) FOOD HYDROCOLLOIDS. 44. p.86-93
Author
Organization
Keywords
Gliadin, Liquid antisolvent precipitation, Glutaraldehyde, Stability, WHEAT GLUTEN, GLUTARALDEHYDE, PRECIPITATION, SOLUBILITY, ULTRASOUND, FRACTIONS, SOLVENT, DRUGS, ACID

Citation

Please use this url to cite or link to this publication:

Chicago
Joye, Iris, Veronique Nelis, and Julian McClements. 2015. “Gliadin-based Nanoparticles : Fabrication and Stability of Food-grade Colloidal Delivery Systems.” Food Hydrocolloids 44: 86–93.
APA
Joye, I., Nelis, V., & McClements, J. (2015). Gliadin-based nanoparticles : fabrication and stability of food-grade colloidal delivery systems. FOOD HYDROCOLLOIDS, 44, 86–93.
Vancouver
1.
Joye I, Nelis V, McClements J. Gliadin-based nanoparticles : fabrication and stability of food-grade colloidal delivery systems. FOOD HYDROCOLLOIDS. 2015;44:86–93.
MLA
Joye, Iris, Veronique Nelis, and Julian McClements. “Gliadin-based Nanoparticles : Fabrication and Stability of Food-grade Colloidal Delivery Systems.” FOOD HYDROCOLLOIDS 44 (2015): 86–93. Print.
@article{8538987,
  author       = {Joye, Iris and Nelis, Veronique and McClements, Julian},
  issn         = {0268-005X},
  journal      = {FOOD HYDROCOLLOIDS},
  language     = {eng},
  pages        = {86--93},
  title        = {Gliadin-based nanoparticles : fabrication and stability of food-grade colloidal delivery systems},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2014.09.008},
  volume       = {44},
  year         = {2015},
}

Altmetric
View in Altmetric