Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods-Reference-Cited by-同舟云学术

Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods

Published:2021-03 Issue: Volume:109 Page:322-339
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Hosseini Seyed Fakhreddin^ORCID,Ramezanzade Leila,McClements David Julian

Funder

Tarbiat Modares University

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference113 articles.

1. Lipid nano scale cargos for the protection and delivery of food bioactive ingredients and nutraceuticals;Akhavan;Trends in Food Science & Technology,2018

2. Techniques for nanoencapsulation of food ingredients;Anandharamakrishnan,2014

3. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility;Araiza-Calahorra;Trends in Food Science & Technology,2018

4. Advances in spray-drying encapsulation of food bioactive ingredients: From microcapsules to nanocapsules;Assadpour;Annual Review of Food Science and Technology,2019

5. Study of the physicochemical properties of fish oil solid lipid nanoparticle in the presence of palmitic acid and quercetin;Azizi;Journal of Agricultural and Food Chemistry,2019

Cited by 82 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. Nanostructured materials in food science: Current progress and future prospects;Next Materials;2024-10

2. Recent research advances in delivery systems based on the assembly of egg white proteins: Structure design and applications in the food industry;Food Hydrocolloids;2024-08

3. Nano-Fortifying the Future Plate: A Critical Review of Nanotechnology Applications in Food Enrichment;Current Nutrition & Food Science;2024-07-08

4. From catch to consumer: enhancing seafood processing management with Industry 4.0 innovations;Discover Food;2024-06-18

5. The structure–activity relationship of marine peptides: a review;International Journal of Food Science & Technology;2024-05-27