Recent approaches for utilization of food components as nano-encapsulation: a review-Reference-Cited by-同舟云学术

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

Published:2021-01-01 Issue:1 Volume:24 Page:1074-1096
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tahir Ali¹,Shabir Ahmad Rabia¹,Imran Muhammad¹^ORCID,Ahmad Muhammad Haseeb¹^ORCID,Kamran Khan Muhammad¹^ORCID,Muhammad Niaz²^ORCID,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

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1953067

Reference130 articles.

1. Nanotechnology for the Food and Bioprocessing Industries

2. Nanoencapsulation Techniques for Food Bioactive Components: A Review

3. Nanoencapsulation: A New Trend in Food Engineering Processing

4. Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles

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