Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications-Reference-Cited by-同舟云学术

Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications

Published:2016-12-21 Issue:2 Volume:35 Page:139-162
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Drosou Christina G.¹,Krokida Magdalini K.¹,Biliaderis Costas G.²

Affiliation:

1. School of Chemical Engineering, National Technical University of Athens, Athens, Greece

2. Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2016.1162797

Reference202 articles.

1. Formation of zein nanoparticles by electrohydrodynamic atomization: Effect of the main processing variables and suitability for encapsulating the food coloring and active ingredient curcumin

2. Effectiveness of encapsulating biopolymers to produce sub-micron emulsions by high energy emulsification techniques

3. Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

4. Nano- and micro-structured assemblies for encapsulation of food ingredients

5. Encapsulation of polyphenols – a review

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