Recent approaches for utilization of food components as nano-encapsulation: a review

Author:

Tahir Ali1,Shabir Ahmad Rabia1,Imran Muhammad1ORCID,Ahmad Muhammad Haseeb1ORCID,Kamran Khan Muhammad1ORCID,Muhammad Niaz2ORCID,Nisa Mahr Un3,Tahir Nadeem Muhammad1,Yasmin Adeela1,Tahir Hafiza Saima1,Zulifqar Aliza1,Javed Miral4

Affiliation:

1. Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Punjab, Pakistan

2. National Agriculture Education College, Kabul, Afghanistan

3. Department of Nutritional Sciences, Faculty of Medical Sciences, Government College University, Faisalabad

4. College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou, People’s Republic of China

Publisher

Informa UK Limited

Subject

Food Science

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