Introduction
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-57488-7_1
Reference24 articles.
1. Arpagaus C et al (2017) Nanocapsules formation by nano spray drying. In: Nanoencapsulation technologies for the food and nutraceutical industries. Elsevier, pp 346–401
2. Benshitrit RC et al (2012) Development of oral food-grade delivery systems: current knowledge and future challenges. Food Funct 3(1):10–21
3. Chaudhari AK et al (2021) Nanoencapsulation of essential oils and their bioactive constituents: a novel strategy to control mycotoxin contamination in food system. Food Chem Toxicol 149:112019
4. Coelho SC, Estevinho BN, Rocha F (2021) Encapsulation in food industry with emerging electrohydrodynamic techniques: electrospinning and electrospraying–a review. Food Chem 339:127850
5. da Silva Barbosa RF, de Souza AG, Rangari V, dos Santos Rosa D (2021) The influence of PBAT content in the nanocapsules preparation and its effect in essential oils release. Food Chem 344:128611
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