Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer-by-layer edible/biodegradable nanodelivery systems

Turasan H., Bonilla J., Bozkurt F., Maldonado L., Li X., Yilmaz T., ...Daha Fazla

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.43, sa.5, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 43 Sayı: 5
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/jfpe.13413
  • Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

Aim This article summarizes and reviews recent studies on nanoparticulation of solid and hollow nanoparticles using edible proteins and carbohydrates from plant and animal origin and shares new research conducted in our laboratory on fabrication of biopolymer-based nanodelivery systems.