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• W2891125493 abstract "Magnetic nanoparticles were modified by plasma polymerization, using allylamine, acrylic acid and 2-methyl-2-oxazoline as precursor to produce amine, carboxyl and oxazoline functional group rich surfaces. The nanoparticles were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS) and zeta potential measurements. The capacity of nanoparticles carrying different surface properties to remove haze-forming proteins from Sémillon and Sauvignon Blanc unfined wines was examined by high-performance liquid chromatography (HPLC). The protein capture efficiency of the modified surfaces decreases in the following order: COOH > POx > NH2. This study will help optimising the design of this new technology for the selective removal of haze proteins from white wines." @default.
• W2891125493 created "2018-09-27" @default.
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• W2891125493 date "2019-03-01" @default.
• W2891125493 modified "2023-10-18" @default.
• W2891125493 title "Magnetic separation technology: Functional group efficiency in the removal of haze-forming proteins from wines" @default.
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• W2891125493 doi "https://doi.org/10.1016/j.foodchem.2018.09.046" @default.
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