Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review-Reference-Cited by-同舟云学术

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Published:2021-02-02 Issue:2 Volume:20 Page:1768-1799
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Yun Pheakdey¹^ORCID,Devahastin Sakamon¹²^ORCID,Chiewchan Naphaporn¹^ORCID

Affiliation:

1. Advanced Food Processing Research Laboratory, Department of Food Engineering Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru Bangkok Thailand

2. The Academy of Science The Royal Society of Thailand, Dusit Bangkok Thailand

Funder

Thailand Research Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12701

Reference143 articles.

1. Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling

2. Description of morphological changes of particles along spray drying

3. Influence of the emulsion homogenization method on the stability of chia oil microencapsulated by spray drying

4. Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles

5. Preparation of collagen peptide functionalized chitosan nanoparticles by ionic gelation method: An effective carrier system for encapsulation and release of doxorubicin for cancer drug delivery

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