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., ...More

JOURNAL OF FOOD PROCESS ENGINEERING, vol.43, no.5, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 43 Issue: 5
  • Publication Date: 2020
  • Doi Number: 10.1111/jfpe.13413
  • Journal Name: JOURNAL OF FOOD PROCESS ENGINEERING
  • Journal Indexes: 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 Technical University Affiliated: Yes

Abstract

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.