A new approach for flavor and aroma encapsulation-Reference-Cited by-同舟云学术

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A new approach for flavor and aroma encapsulation

Published:2016 Issue: Volume: Page:623-661
ISSN:
Container-title:Novel Approaches of Nanotechnology in Food
language:
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Author:

Branta Lopes Danielle,Speranza Paula,Alves Macedo Gabriela

Publisher

Elsevier

Reference176 articles.

1. Use of nanotechnology in food processing, packaging and safety: review;Alfadul;Afr. J. Food Agric. Nutr. Dev.,2010

2. Nanotechnology implications and global leadership perspectives;Aluya;Energy Sources Part B,2015

3. Nanotechnology, Solar, Wind, and Hybrid Alternative Energy: Global Leadership Perspectives;Aluya,2010

4. Nanotoxicology and in vitro studies: the need of the hour;Arora;Toxicol. Appl. Pharmacol.,2012

5. Microcapsules for food;Arshady;J. Microencapsul.,1993

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1. A new green approach for Lavandula stoechas aroma recovery and stabilization coupling supercritical CO2 and natural deep eutectic solvents;Scientific Reports;2023-08-01

2. Innovative Strategy for Aroma Stabilization Using Green Solvents: Supercritical CO2 Extracts of Satureja montana Dispersed in Deep Eutectic Solvents;Biomolecules;2023-07-14

3. Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications;Frontiers in Nutrition;2023-03-02

4. Recent Advances in Water-Soluble Vitamins Delivery Systems Prepared by Mechanical Processes (Electrospinning and Spray-Drying Techniques) for Food and Nutraceuticals Applications—A Review;Foods;2022-04-27

5. Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review;Applied Sciences;2022-01-28

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