Kokini J. – TechConnect Briefs

Formation of complex nanoparticles from a spherical protein (BSA) and two polycations (PDL with two molecular weights) using coacervation method of the polyelectrolytes

Maldonado L., Sadeghi R., Kokini J., Purdue University, US

Complex nanoparticles (CNPs) were formed by mixing Bovine Serum Albumin (BSA) and Poly-D-Lysine with low (LMW-PDL) and high molecular weights (HMW-PDL). Since BSA and both PDL biopolymers in neutral and alkaline pHs are oppositely charged [...]

Biocompatible Nanotubes as potential Nanocarriers for hydrophobic model food and drug bioactives

Sadeghi R., Kalbasi A., Moosavi-Movahedi A.A., Emam-Jomeh Z., Razavi S.H., Karimi M., Kokini J., University of Illinois at Urbana-Champaign, US

Biocompatible nanotubes (NTs) have great potential applications especially in food and drug delivery. The NTs are very interesting because they have uniform wall thickness, two open ends, different interior and exterior layers, different size and [...]

Preparation of BSA Nanoparticles by desolvation method as a delivery system for nutraceuticals

Sadeghi R., Kalbasi A., Moosavi-Movahedi A.A., Karimi M., Kokini J., University of Illinois at Urbana-Champaign, US

The production of biocompatible nanoparticles (NPs) is one the most attractive research areas in food and drug sciences. The more the ratio of desolvating agents the bigger the particles size. The best ratio for ethanol, [...]

Probing the Distribution of Gliadin in Dough and Baked Bread Using Conjugated Quantum Dots as a Labeling Tool

Ansari S., Kokini J., University of Illinois at Urbana-Champaign, US

Nowadays quantum dots (QDs) technology is most commonly used in medical application as a probe to diagnostic procedures and also for designing of biosensors. However, the application of this technology is very new in food [...]

Nanobiotechlogy: Applications in Food Science and Engineering

Sadeghi R., Ansari S., Uzun S., Bozkurt F., Gezer P.G., Karimi M., Kokini J., University of Illinois at Urbana-Champaign, US

Quantum (QD) dots were conjugated to anti-gliadin antibody and used as a fluorescent probes to track gliadin protein in dough and baked bread samples. CLSM images showed significant changes in the distribution of gliadin within [...]