Multiple Emulsions for Enhanced Delivery of Vitamins and Iron Micronutrients and Their Application for Food Fortification

Author:

Saffarionpour ShimaORCID,Diosady Levente L.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference222 articles.

1. Abbas, S., Wei, C. D., Hayat, K., & Xiaoming, Z. (2012). Ascorbic acid: microencapsulation techniques and trends—a review. Food Reviews International, 28(4), 343–374. https://doi.org/10.1080/87559129.2011.635390.

2. Abbaspour, N., Hurrell, R., & Kelishadi, R. (2014). Review on iron and its importance for human health. Journal of Research in Medical Sciences : The Official Journal of Isfahan University of Medical Sciences, 19(2), 164–174.

3. Albate, A. R., & Weitz, D. A. (2009). High-order multiple emulsions formed in poly(dimethylsiloxane) microfluidics. Small, 5(18), 2030–2032. https://doi.org/10.1002/smll.200900569.

4. Allen, L. H., & Jones, K. M. (2005). Vitamin B12. In P. M. Coates, M. R. Blackman, G. M. Cragg, M. Levine, J. Moss, & J. D. White (Eds.), Encyclopedia of Dietary Supplements. New York: Marcel Dekker.

5. Allen, L. H., de Benoist, B., Dary, O., & Hurrell, R. (2006a). Part I. The role of food fortification in the control of micronutrient malnutrition. In Guidelines on food fortification with micronutrients: World Health Organization and Food and Agriculture Organization of the United Nations.

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