Maryam Hasani, Seyed Mahdi Ojagh, Mohammad Amir Hasani & Shirin Hasani. (2023) Development of stability, antioxidant, and antimicrobial properties of biopolymeric chitosan- modified starch nanocapsules containing essential oil. Food Science and Technology International, pages 108201322311684.
Crossref
Lina Tao, Panpan Wang, Ting Zhang, Mengzhen Ding, Lijie Liu, Ningping Tao, Xichang Wang & Jian Zhong. (2023) Preparation of Multicore Millimeter-Sized Spherical Alginate Capsules to Specifically and Sustainedly Release Fish Oil. Food Science and Human Wellness 12:2, pages 397-406.
Crossref
Yohan Jayaweera, Lanka Undugoda, Chanaka Sandaruwan & Gayan Priyadarshana. (2023) Nanotechnology Trends in Food Processing and Food Packaging. Nanoscience & Nanotechnology-Asia 13:1.
Crossref
Arti Mehandole, Nikita Walke, Srushti Mahajan, Mayur Aalhate, Indrani Maji, Ujala Gupta, Neelesh Kumar Mehra & Pankaj Kumar Singh. (2023) Core–Shell Type Lipidic and Polymeric Nanocapsules: the Transformative Multifaceted Delivery Systems. AAPS PharmSciTech 24:1.
Crossref
Mihir Kumar Purkait, Dibyajyoti Haldar & Prangan Duarah. 2023. Advances in Extraction and Applications of Bioactive Phytochemicals. Advances in Extraction and Applications of Bioactive Phytochemicals
141
166
.
Marcelo Assis, Mariana Ottaiano Gonçalves, Camila Cristina de Foggi, Monize Burck, Sergiana dos Passos Ramos, Laura Ordonho Libero, Anna Rafaela Cavalcante Braga, Elson Longo & Cristina Paiva de Sousa. 2023. Drug Discovery and Design Using Natural Products. Drug Discovery and Design Using Natural Products
323
374
.
Qiang Wang, Yuejie Xie, Zhengwei Xiong, Xiaolu Gu, Xuyuan Nie, Yang Lan & Bingcan Chen. (2022) Structural and physical properties of spray-dried fish oil microcapsules via pea protein isolate based emulsification or complex coacervation with sugar beet pectin. Journal of Food Engineering 335, pages 111173.
Crossref
Fateme Adinepour, Shiva Pouramin, Ali Rashidinejad & Seid Mahdi Jafari. (2022) Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Research International 157, pages 111212.
Crossref
Ghania Degobert & Dunya Aydin. (2021) Lyophilization of Nanocapsules: Instability Sources, Formulation and Process Parameters. Pharmaceutics 13:8, pages 1112.
Crossref
Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Rémi Saurel & Adem Gharsallaoui. (2021) Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. Applied Sciences 11:13, pages 5778.
Crossref
Seyed Fakhreddin Hosseini, Leila Ramezanzade & David Julian McClements. (2021) Recent advances in nanoencapsulation of hydrophobic marine bioactives: Bioavailability, safety, and sensory attributes of nano-fortified functional foods. Trends in Food Science & Technology 109, pages 322-339.
Crossref
Albert Linton Charles, Annur Ahadi Abdillah, Yuniar Rizky Saraswati, Kandi Sridhar, Christian Balderamos, Endang Dewi Masithah & Mochammad Amin Alamsjah. (2021) Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin. Food Hydrocolloids 112, pages 106281.
Crossref
David McClements & Bengü Öztürk. (2021) Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications. Foods 10:2, pages 365.
Crossref
N.A. Hashim, S.K. Abdul Mudalip, S.Z. Sulaiman & S. Md Shaarani. (2021) Nutritional values and microencapsulation techniques of fish oil from different sources: A mini review. Materials Today: Proceedings 42, pages 222-228.
Crossref
Mohsen Mohammady, Yasaman mohammadi & Gholamhossein Yousefi. (2020) Freeze-Drying of Pharmaceutical and Nutraceutical Nanoparticles: The Effects of Formulation and Technique Parameters on Nanoparticles Characteristics. Journal of Pharmaceutical Sciences 109:11, pages 3235-3247.
Crossref
Stefan Klettenhammer, Giovanna Ferrentino, Ksenia Morozova & Matteo Scampicchio. (2020) Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds. Foods 9:10, pages 1395.
Crossref
Harmanpreet Singh, Shubham Thakur, Nikhil Shri Sahajpal, Harjeet Singh, Amrinder Singh, Harminder Singh Sohal & Subheet Kumar Jain. (2020) Recent Advances in the Novel Formulation of Docosahexaenoic Acid for Effective Delivery, Associated Challenges and Its Clinical Importance. Current Drug Delivery 17:6, pages 483-504.
Crossref
Luyun Cai, Wendi Zhang, Ailing Cao & Minjie Cao. (2020) Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides). LWT 120, pages 108908.
Crossref
Niharika Walia, Nandita Dasgupta, Shivendu Ranjan, Chidambaram Ramalingam & Mansi Gandhi. (2019) Methods for nanoemulsion and nanoencapsulation of food bioactives. Environmental Chemistry Letters 17:4, pages 1471-1483.
Crossref
Rahimeh Esfahani, Seid Mahdi Jafari, Ali Jafarpour & Danial Dehnad. (2019) Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation. Food Hydrocolloids 90, pages 291-298.
Crossref
Mohammad Rezaul Islam Shishir, Lianghua Xie, Chongde Sun, Xiaodong Zheng & Wei Chen. (2018) Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters. Trends in Food Science & Technology 78, pages 34-60.
Crossref
Shirin Hasani, Seyed Mahdi Ojagh & Mohammad Ghorbani. (2018) Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics. International Journal of Biological Macromolecules 115, pages 143-151.
Crossref
Nandita Dasgupta & Shivendu RanjanNandita Dasgupta & Shivendu Ranjan. 2018. An Introduction to Food Grade Nanoemulsions. An Introduction to Food Grade Nanoemulsions
83
103
.
Arun G. Ingale & Anuj N. Chaudhari. 2018. Nanotechnology, Food Security and Water Treatment. Nanotechnology, Food Security and Water Treatment
87
128
.
İsmail Tontul, Emrah Eroglu & Ayhan Topuz. 2017. Nanoencapsulation of Food Bioactive Ingredients. Nanoencapsulation of Food Bioactive Ingredients
103
144
.
Julia Rodríguez, María J. Martín, María A. Ruiz & Beatriz Clares. (2016) Current encapsulation strategies for bioactive oils: From alimentary to pharmaceutical perspectives. Food Research International 83, pages 41-59.
Crossref
Dongxiao Sun-Waterhouse & Geoffrey I.N. Waterhouse. 2016. Novel Approaches of Nanotechnology in Food. Novel Approaches of Nanotechnology in Food
21
66
.
Shailesh Ghodke, Bharat Bhanvase, Shirish Sonawane, Satyendra Mishra & Kalpana Joshi. 2016. Encapsulations. Encapsulations
673
715
.
. 2014. Handbook of Industrial Drying. Handbook of Industrial Drying
877
890
.
Hulya Ilyasoglu & Sedef Nehir El. (2014) Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice. LWT - Food Science and Technology 56:2, pages 461-468.
Crossref
C. AnandharamakrishnanC. Anandharamakrishnan. 2014. Techniques for Nanoencapsulation of Food Ingredients. Techniques for Nanoencapsulation of Food Ingredients
51
60
.
P. N. Ezhilarasi, P. Karthik, N. Chhanwal & C. Anandharamakrishnan. (2012) Nanoencapsulation Techniques for Food Bioactive Components: A Review. Food and Bioprocess Technology 6:3, pages 628-647.
Crossref