Comparative Study on Bio/Micro and Nanoencapsulation Technologies Applications in the Food Industry
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-8125-7_15
Reference129 articles.
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2. Albertini B, Vitali B, Passerini N, Cruciani F, Di Sabatino M, Rodriguez L, Brigidi P (2010) Development of microparticulate systems for intestinal delivery of lactobacillus acidophilus and Bifidobacterium lactis. Eur J Pharm Sci 40(4):359–366
3. Anandharamakrishnan C (2014) Techniques for nanoencapsulation of food ingredients. Springer, Cham
4. Ansarifar E, Mohebbi M, Shahidi F, Koocheki A, Ramezanian N (2017) Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: production, characterization and release modeling. Int J Biol Macromol 97:761–769
5. Ariyarathna IR, Karunaratne DN (2015) Use of chickpea protein for encapsulation of folate to enhance nutritional potency and stability. Food Bioprod Process 95:76–82
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