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	1.	Advances in Nanotechnology as They Pertain to Food and Agriculture: Benefits and Risks. [electronic resource] by Sadeghi, Rohollah Rodriguez, Randol J Yao, Yuan Kokini, Jozef L Producer: 20190705 In: Annual review of food science and technology vol. 8 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Evaluation of thermal stability of confectionary sunflower protein isolate and its effect on nanoparticulation and particle size of the produced nanoparticles. [electronic resource] by Mehryar, Laleh Esmaiili, Mohsen Zeynali, Fariba Sadeghi, Rohollah Imani, Mehdi Publication details: Food science and biotechnology 2017 In: Food science and biotechnology vol. 26 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effects of Desolvating Agent Types, Ratios, and Temperature on Size and Nanostructure of Nanoparticles from α-Lactalbumin and Ovalbumin. [electronic resource] by Etorki, Abdunnaser M Gao, Menglu Sadeghi, Rohollah Maldonado-Mejia, Luis F Kokini, Jozef L Producer: 20170508 In: Journal of food science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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