Yayınlanmış 1 Ocak 2020
| Sürüm v1
Dergi makalesi
Açık
Comparison of the fabrication methods, formation dynamics, structure, and delivery performance of solid nanoparticles and hollow layer-by-layer edible/biodegradable nanodelivery systems
Oluşturanlar
- 1. Purdue Univ, Dept Food Sci, 745 Agr Mall,Nelson Hall, W Lafayette, IN 47907 USA
Açıklama
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.
Dosyalar
bib-0ab6824c-d954-4978-ac62-f89b4011fc43.txt
Dosyalar
(337 Bytes)
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