A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers
Elham Assadpour(Gorgan University of Agricultural Sciences and Natural Resources), Seid Mahdi Jafari(Gorgan University of Agricultural Sciences and Natural Resources)
Cited by 524
Related Papers
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
|Advances in Colloid and Interface Science|2017|1.1k
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
|Drying Technology|2008|1k
Re-coalescence of emulsion droplets during high-energy emulsification
|Food Hydrocolloids|2007|797
Evaluation of different factors affecting antimicrobial properties of chitosan
|International Journal of Biological Macromolecules|2016|781
The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation
|Trends in Food Science & Technology|2017|694