Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers
Atefe Rezaei(Isfahan University of Medical Sciences), Seid Mahdi Jafari(Ministry of Health and Medical Education), Milad Fathi(Isfahan University of Technology)
Cited by 522
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