An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04360-2.pdf
Reference74 articles.
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3. Argov N, Danielle G, German JB (2008) Milk fat globule structure and function: nanoscience comes to milk production. Trends Food Sci Technol 19:617–623. https://doi.org/10.1016/j.tifs.2008.07.006
4. Basniwal RK, Buttar HS, Jain VK, Jain N (2011) Curcumin nanoparticles: preparation, characterization, and antimicrobial study. J Agric Food Chem 59:2056–2061
5. Benech R, Kheadr EE, Lacroix C, Fliss I (2003) Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese. J Dairy Sci 86:1895–1909. https://doi.org/10.3168/jds.S0022-0302(03)73776-X
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