Biocompatible nanodispersions as delivery systems of food additives: A structural study-Reference-Cited by-同舟云学术

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Biocompatible nanodispersions as delivery systems of food additives: A structural study

Published:2013-12 Issue:2 Volume:54 Page:1448-1454
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Kalaitzaki Argyro,Emo Mélanie,Stébé Marie José,Xenakis Aristotelis,Papadimitriou Vassiliki

Funder

Greek Secretary of Research & Technology

VIORYL SA, Greece

Cooperation

STSM

COST

Action CM 1101 scientific programme on Colloidal Aspects of Nanoscience for Innovative Processes and Materials

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. A review on the use of cyclodextyrins in foods;Astray;Food Hydrocolloid,2009

2. Microemulsions;Attwood,1994

3. Nano- and micro-structured assemblies for encapsulation of food ingredients;Augustin;Chemical Society Reviews,2009

4. Olive oil;Boskou,2009

5. Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications;Cid;Food Research International,2013

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4. Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin;Molecules;2022-01-29

5. Preparation and characterization of soybean protein isolate/pectin-based phytosterol nanodispersions and their stability in simulated digestion;Food Research International;2021-05

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