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) spectra of (a) wheat-gluten proteins soluble in ethanol (WGPSE) (gliadins, mainly) and (b) WGPSE microparticles.</div>

International Journal of Polymer Science

fig6

Figure 6

Figure 6: Microparticles from Wheat-Gluten Proteins Soluble in Ethanol by Nanoprecipitation: Preparation, Characterization, and Their Study as a Prolonged-Release Fertilizer 

Figure 6 | Microparticles from Wheat-Gluten Proteins Soluble in Ethanol by Nanoprecipitation: Preparation, Characterization, and Their Study as a Prolonged-Release Fertilizer 