Nanoorganogels for Encapsulating Food Bioactive Compounds
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03456-3.pdf
Reference97 articles.
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2. Assadpour, E., & Jafari, S. M. (2019a). An overview of lipid-based nanostructures for encapsulation of food ingredients. Lipid-based nanostructures for food encapsulation purposes, 1–34. https://doi.org/10.1016/B978-0-12-815673-5.00001-5.
3. Assadpour, E., & Mahdi Jafari, S. (2019b). A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers. Critical Reviews in Food Science and Nutrition, 59(19), 3129–3151. https://doi.org/10.1080/10408398.2018.1484687.
4. Banerjee, M., Saraswatula, S., Willows, L. G., Woods, H., & Brettmann, B. (2018). Pharmaceutical crystallization in surface-modified nanocellulose organogels. Journal of Materials Chemistry B, 6(44), 7317–7328. https://doi.org/10.1039/C8TB01554F.
5. Bei, W., Zhou, Y., Xing, X., Zahi, M. R., Li, Y., Yuan, Q., & Liang, H. (2015). Organogel-nanoemulsion containing nisin and D-limonene and its antimicrobial activity. Frontiers in Microbiology, 6, 1010. http://doi.10.3389/fmicb.2015.01010
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