Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer-by-layer edible/biodegradable nanodelivery systems
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.43, sa.5, 2020 (SCI İndekslerine Giren Dergi)
Makale / Derleme
JOURNAL OF FOOD PROCESS ENGINEERING
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.