Etorki, Abdunnaser M <br/><br/>
Effects of Desolvating Agent Types, Ratios, and Temperature on Size and Nanostructure of Nanoparticles from α-Lactalbumin and Ovalbumin.  [electronic resource] 

 -  Journal of food science  Oct 2016 
 - E2511-E2520 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/1750-3841.13447  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetone<br/>Cross-Linking Reagents<br/>Drug Delivery Systems<br/>Ethanol<br/>Hot Temperature<br/>Lactalbumin--chemistry<br/>Methanol--chemistry<br/>Microscopy, Electron, Scanning<br/>Microscopy, Electron, Transmission<br/>Nanoparticles--chemistry<br/>Ovalbumin--chemistry<br/>Particle Size<br/>Solvents--chemistry<br/>Temperature<br/>Water--chemistry