Published January 1, 2020
| Version v1
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Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer-by-layer edible/biodegradable nanodelivery systems
Creators
- 1. Purdue Univ, Dept Food Sci, 745 Agr Mall,Nelson Hall, W Lafayette, IN 47907 USA
Description
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.
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