All-Natural Food-Grade Hydrophilic-Hydrophobic Core-Shell Microparticles: Facile Fabrication Based on Gel-Network-Restricted Antisolvent Method.

Hu, Bing; Han, Lingyu; Ma, Ruixiang; Phillips, Glyn O; Nishinari, Katsuyoshi; Fang, Yapeng

Hu, Bing; Han, Lingyu; Ma, Ruixiang; Phillips, Glyn O; Nishinari, Katsuyoshi; Fang, Yapeng.

Afiliação

Hu B; Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China.
Han L; Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China.
Ma R; Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China.
Phillips GO; Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China.
Nishinari K; Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering , Hubei University of Technology , Wuhan 430068 , China.
Fang Y; Department of Food Science and Engineering, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , China.

ACS Appl Mater Interfaces ; 11(12): 11936-11946, 2019 Mar 27.

Article em En | MEDLINE | ID: mdl-30843685

Palavras-chave

controlled release; core−shell microparticle; hydrophilic−hydrophobic structure; moisture resistance; restricted antisolvent precipitation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: ACS Appl Mater Interfaces Assunto da revista: BIOTECNOLOGIA / ENGENHARIA BIOMEDICA Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China País de publicação: Estados Unidos

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