Micro and nano-encapsulation of vegetable and essential oils to develop functional food products with improved nutritional profiles-Reference-Cited by-同舟云学术

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

Published:2020-10 Issue: Volume:104 Page:72-83
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Delshadi Rana,Bahrami Akbar,Tafti Abolfazl Golshan,Barba Francisco J.^ORCID,Williams Leonard L.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference120 articles.

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2. Influence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying;Alcântara;Powder Technology,2019

3. Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties;Alejandre;Meat Science,2019

4. Essential oil loaded pectin/chitosan nanoparticles preparation and optimization via Box–Behnken design against MCF-7 breast cancer cell lines;Attallah;RSC Advances,2020

5. Antimicrobial activity and thermal stability of rosemary essential oil: β− cyclodextrin capsules applied in tomato juice;Ayala Zavala;Instituto de Ciencias Biomédicas,2019

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