| LDR | | 02659nam u200421 4500 |
| 001 | | 000000418678 |
| 005 | | 20190215163047 |
| 008 | | 181129s2018 |||||||||||||||||c||eng d |
| 020 | |
▼a 9780438371514 |
| 035 | |
▼a (MiAaPQ)AAI10845284 |
| 035 | |
▼a (MiAaPQ)purdue:23252 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 247004 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Maldonado Mejia, Luis Fernando. |
| 245 | 10 |
▼a Mechanistic Understanding of the Design and Characterization of Biocompatible Nanodelivery Systems for the Encapsulation and Delivery of Curcumin. |
| 260 | |
▼a [S.l.]:
▼b Purdue University.,
▼c 2018. |
| 260 | 1 |
▼a Ann Arbor:
▼b ProQuest Dissertations & Theses,
▼c 2018. |
| 300 | |
▼a 206 p. |
| 500 | |
▼a Source: Dissertation Abstracts International, Volume: 80-02(E), Section: B. |
| 500 | |
▼a Adviser: Jozef L. Kokini. |
| 502 | 1 |
▼a Thesis (Ph.D.)--Purdue University, 2018. |
| 520 | |
▼a Nanotechnology techniques are enabling food scientists to create functional ingredients with micro- and nanostructures, displaying unique properties that are finding applications in encapsulation of bioactive compounds/phytochemicals, food flavo |
| 520 | |
▼a First, desolvation was used to fabricate spherical nanoparticles from ovalbumin (OVA) and alpha-lactalbumin (LAC) using different solvent/non-solvent volume ratios (1:3, 1:4, 1:5, 1:10, and 1:20). In this study, the effects of protein solution t |
| 520 | |
▼a Second, the interaction between two pairs of biopolymer polyelectrolytes was evaluated and used to fabricate nanoparticles using complex coacervation. BSA and poly-D-lysine (PDL) were used to obtain soluble coacervate nanoparticles at pH 7. It w |
| 520 | |
▼a The last part of this research studied the transition from PECs to polyelectrolyte nanolayers. The constitutive interactions between two polyelectrolytes and their ability to form nanotubes using the layer-by-layer deposition technique were eval |
| 520 | |
▼a In general, this research proved that nanotechnology techniques using edible biopolymers can be used to fabricate nanostructures with different geometries that offer a repertoire of flexible carrier systems to encapsulate and deliver bioactive c |
| 590 | |
▼a School code: 0183. |
| 650 | 4 |
▼a Food science. |
| 690 | |
▼a 0359 |
| 710 | 20 |
▼a Purdue University.
▼b Food Science. |
| 773 | 0 |
▼t Dissertation Abstracts International
▼g 80-02B(E). |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0183 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2018 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T15000051
▼n KERIS
▼z 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
| 980 | |
▼a 201812
▼f 2019 |
| 990 | |
▼a ***1012033 |