Congratulations to Erika Fleming on publishing a research article in Food Biophysics. The article, entitled “Mucoadhesive biopolymer nanoparticles for encapsulation of lipophilic nutrients with enhanced bioactivity”, reports the various methodologies to evaluate the mucoahesive properties of biopolymer nanoparticles, including traditional physical and chemical methods, as well as the state-of-the-art analytical technique, i.e., Quartz Crystal Microbalance with Dissipation Monitoring (QCM-D). QCM-D is an ultra-sensitive instrument for real-time characterization of interfaces and molecular interactions. This is a collaborative research project between our lab and Dr. Boce Zhang‘s lab at the University of Massachusetts Lowell. Please read the article here.
Given the exceptional mucoadhesive properties, the biopolymer nanoparticles that we prepared make an excellent candidate for the encapsulation of lipophilic nutrients with low bioavailability.