Kaempferol (KAE), a bioactive flavonoid, has limited solubility and stability in water. Zein–gum arabic (GA) nanoparticles (NPs) are promising carriers for KAE, but the influence of preparation methods on their… Click to show full abstract
Kaempferol (KAE), a bioactive flavonoid, has limited solubility and stability in water. Zein–gum arabic (GA) nanoparticles (NPs) are promising carriers for KAE, but the influence of preparation methods on their structure and properties remains unclear. This study investigated the effect of preparation method on the structure and properties of KAE‐loaded zein–GA NPs.
Keywords:
structure properties;
preparation;
gum arabic;
zein gum;
zein
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!