Nanoencapsulation for Controlled Release of Active Components
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-69677-1_31-1
Reference98 articles.
1. Acevedo-Fani A, Soliva-Fortuny R, Martín-Belloso O (2017) Nanostructured emulsions and nanolaminates for delivery of active ingredients: improving food safety and functionality. Trends Food Sci Technol 60:12–22
2. Anandharamakrishnan C (2014a) Nanoencapsulation of food bioactive compounds. In: Techniques for nanoencapsulation of food ingredients. Springer, New York, pp 1–6
3. Anandharamakrishnan C (2014b) Bioactive entrapment using lipid-based nanocarrier technology. In: Techniques for nanoencapsulation food ingredients. Springer, New York, pp 17–28
4. Anandharamakrishnan C (2014c) Drying techniques for nanoencapsulation. In: Techniques for nanoencapsulation food ingredients. Springer, New York, pp 51–60
5. Anandharamakrishnan C (2014d) Safety and regulations: current scenario and scope. In: Techniques for nanoencapsulation of food ingredients. Springer, New York, pp 69–72
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