Yeast cells for encapsulation of bioactive compounds in food products: A review-Reference-Cited by-同舟云学术

Yeast cells for encapsulation of bioactive compounds in food products: A review

Published:2021-04 Issue: Volume: Page:
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol Progress

Author:

Dadkhodazade Elahe¹,Khanniri Elham¹,Khorshidian Nasim²^ORCID,Hosseini Seyede Marziyeh³,Mortazavian Amir M.⁴,Moghaddas Kia Ehsan⁵

Affiliation:

1. Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran

2. Food Safety Research Center (Salt) Semnan University of Medical Sciences Semnan Iran

3. Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran

4. Food Safety Research Center Shahid Beheshti University of Medical Sciences Tehran Iran

5. Department of Food Science and Technology Maragheh University of Medical Science Maragheh Iran

Funder

Shahid Beheshti University of Medical Sciences

Publisher

Wiley

Subject

Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/btpr.3138

Reference85 articles.

1. An overview of encapsulation technologies for food applications

2. Formulation and evaluation of acyclovir microcapsules using bakers yeast

3. Chitosan‐coated alginate microcapsules loaded with herbal galactagogue extract: formulation optimization and characterization;Khorshidian N;Iranian J Pharmaceutical Res: IJPR,2019

4. Design of experiments for microencapsulation applications: A review

5. Structure–function relationships to guide rational design and fabrication of particulate food delivery systems

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