Encapsulation of Food Components and Bioactive Ingredients and Targeted Release
Author:
Publisher
International Digital Organization for Scientific Information (IDOSI)
Subject
General Engineering
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Encapsulation: A Revolutionary Approach to Preserving Bioactive Compounds in Functional Food Products;Resonance;2024-05-07
2. Nano-encapsulation of probiotics: Need and critical considerations to design new non-dairy probiotic products;Journal of Functional Foods;2024-05
3. Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects;Food Frontiers;2024-02-27
4. Potential use of red hibiscus flower extract for the production of spray-chilled microparticles: Characterization, stability, and bioaccessibility in vitro of anthocyanins;Food Research International;2023-12
5. Survivability of Lactobacillus rhamnosus under stressed conditions as affected by taro starch ( Colocasia esculenta ) encapsulation;International Journal of Food Properties;2023-11-28
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