Biopolymeric nanostructures for food applications
Author:
Publisher
Elsevier
Reference158 articles.
1. D.A. Madalena, R.N. Pereira, A.A. Vicente, Ó.L. Ramos, New insights on bio-based micro- and nanosystems in food. Encyclopedia of Food Chemistry. Elsevier, Amsterdam, 2019, 708–714, https://linkinghub.elsevier.com/retrieve/pii/B9780081005965218593, https://doi.org/10.1016/B978-0-08-100596-5.21859-3.
2. Advancements in applications of nanotechnology in global food industry;Sahani;Food Chemistry,2021
3. Utilization of nanotechnology to improve the handling, storage and biocompatibility of bioactive lipids in food applications;McClements;Foods,2021
4. Nanostructured food proteins as efficient systems for the encapsulation of bioactive compounds;Mohammadian;Food Science and Human Wellness,2020
5. Emerging challenges in assessing bio-based nanosystems’ behaviour under in vitro digestion focused on food applications – a critical view and future perspectives;Madalena;Food Research International,2022
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