Microparticles from Wheat-Gluten Proteins Soluble in Ethanol by Nanoprecipitation: Preparation, Characterization, and Their Study as a Prolonged-Release Fertilizer

<div>Fourier transform infrared (FTIR) spectrum of (a) wheat flour, (b) wheat gluten, and (c) wheat-gluten proteins soluble in ethanol (WGPSE) (gliadins, mainly).</div>

International Journal of Polymer Science

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Figure 5

Figure 5: Microparticles from Wheat-Gluten Proteins Soluble in Ethanol by Nanoprecipitation: Preparation, Characterization, and Their Study as a Prolonged-Release Fertilizer 

Figure 5 | Microparticles from Wheat-Gluten Proteins Soluble in Ethanol by Nanoprecipitation: Preparation, Characterization, and Their Study as a Prolonged-Release Fertilizer 