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- W2090912063 abstract "Zein nanoparticles were fabricated by a pH-modulated antisolvent precipitation method using a food-grade non-ionic surfactant (Tween 80) as a stabilizer. The nanoparticles formed had a core–shell structure consisting of a zein core with a diameter around 78 nm and a surfactant shell with a thickness around 4 nm. The electrical charge on the nanoparticles was mainly determined by zein, going from positive at low pH to negative at high pH with a point of zero charge near pH 5. The nanoparticles were stable to aggregation from pH 2 to 4.5 (high positive charge) and from pH 6.5 to 8 (high negative charge), but they aggregated from pH 5 to 6.5 due to weak electrostatic repulsion. The nanoparticles were susceptible to aggregation at high ionic strengths (≥ 50 mM NaCl) at both pH 4 and 7. They also exhibited some aggregation upon heating (90 °C for 120 min) at pH 4, but were relatively stable at pH 7. The core–shell nanoparticles formed in this study have potential as food-grade delivery systems for encapsulating, protecting, and releasing bioactive molecules in food and pharmaceutical formulations." @default.
- W2090912063 created "2016-06-24" @default.
- W2090912063 creator A5019873745 @default.
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- W2090912063 date "2014-10-01" @default.
- W2090912063 modified "2023-10-09" @default.
- W2090912063 title "Fabrication of surfactant-stabilized zein nanoparticles: A pH modulated antisolvent precipitation method" @default.
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- W2090912063 doi "https://doi.org/10.1016/j.foodres.2014.07.004" @default.
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