New Insights on Bio-Based Micro- and Nanosystems in Food
- 1 January 2019
- book chapter
- Published by Elsevier
- p. 708-714
Abstract
No abstract availableThis publication has 48 references indexed in Scilit:
- Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fateFood Research International, 2017
- Encapsulation systems for the delivery of hydrophilic nutraceuticals: Food applicationBiotechnology Advances, 2017
- Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compoundsJournal of Food Engineering, 2016
- Highly versatile nanohydrogel platform based on riboflavin-polysaccharide derivatives useful in the development of intrinsically fluorescent and cytocompatible drug carriersCarbohydrate Polymers, 2015
- Trends in Encapsulation Technologies for Delivery of Food Bioactive CompoundsFood Engineering Reviews, 2014
- Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storageFood Control, 2014
- Design of Bio-nanosystems for Oral Delivery of Functional CompoundsFood Engineering Reviews, 2013
- Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A ReviewCritical Reviews in Food Science and Nutrition, 2013
- Bioactive compounds: Definition and assessment of activityNutrition, 2009
- Release rate profiles of magnesium from multiple W/O/W emulsionsFood Hydrocolloids, 2009