Publication | Open Access

Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

Food ChemistryMaterials ScienceChemical EngineeringEngineeringHealth SciencesNanomaterialsNanotechnologyFood ColoringGreen SynthesisChemistryZein NanoparticlesFood NanotechnologyElectrohydrodynamic Atomization