“Electromillifluidic” encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment-Reference-Cited by-同舟云学术

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“Electromillifluidic” encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment

Published:2024-05 Issue: Volume:368 Page:111921
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Farahmand Atefeh^ORCID,Emadzadeh Bahareh,Ghorani Behrouz^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Evaluation of microparticles formation by external gelationin a microfluidic system;Akbari;Chem. Eng. Process: Process Intensif.,2017

2. Encapsulation of black seed oil in alginate beads as a ph-sensitive carrier for intestine-targeted drug delivery: in vitro, in vivo and ex vivo study;Azad;Pharmaceutics,2020

3. Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese;Azarashkan;Int. J. Food Microbiol.,2022

4. Impact of product formulation on spray-dried microencapsulated zinc for food fortification;Baldelli;Food Bioprocess Technol.,2021

5. Microencapsulation of fish oil with alginate: in-vitro evaluation and controlled release;Bannikova;LWT,2018

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