Synthesis and characterisation of zein–curcumin colloidal particles

By Ashok R. Patel, Ying-mo Hu, J. Tiwari, K. Velikov. 2010

450 citations recorded by the source corpus.

Subfields: Food Science, Molecular Medicine

View Paper: https://www.semanticscholar.org/paper/a7a20302b2e564180580450c336cf02f5e578571

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In Food Science

1. Ashok R. Patel
2. K. Velikov
3. J. Gómez-Estaca

In Molecular Medicine

1. Ashok R. Patel
2. K. Velikov

Citations in the corpus

• Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin (2012, methodology): “…in the food, pharmaceutical and agricultural fields (Liu, Sun, Wang, Zhang, & Wang, 2005; Onal & Langdon, 2005; Parris, Cooke, & Hicks, 2005; Patel et al., 2010; Zhong & Jin, 2009; Zhong, Jin, Davidson, & Zivanovic, 2009), including antimicrobials (essential oils, lysozyme), drugs…”
• Zein as a source of functional colloidal nano- and microstructures (2014, methodology): “7) was loaded in zeinmatrix [23], the enhanced colouring property of curcumin loaded in zein particles through the process of electro hydrodynamic atomization was further successfully evaluated by Gomez et al.”