Effect of preparation method on the structure and properties of kaempferol‐loaded zein–gum arabic nanoparticles
The preparation method had a significant effect on the structure and properties of KAE-loaded zein-GA NPs, in which antisolvent co-precipitation promoted the ternary co-assembly of zein, GA, and KAE, yielding NPs with improved performance. © 2025 Society of Chemical Industry.
Authors
- Tao Sun (ORCID: https://orcid.org/0000-0001-7627-839X)
- Hao Wu (ORCID: https://orcid.org/0000-0003-1458-6930)
- Bin Xue (ORCID: https://orcid.org/0000-0002-0838-3064)
- Xiaojun Bian (ORCID: https://orcid.org/0000-0002-1750-6433)
- Jing Xie (ORCID: https://orcid.org/0000-0002-3194-9273)
- Zhaonan Chu
Institutions
- Shanghai Ocean University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-10
- DOI
- https://doi.org/10.1002/jsfa.70179
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16