Nanoencapsulation of food ingredients using lipid based delivery systems

Trends in Food Science and Technology

Volumn 23, Issue 1, 2012, Pages 13-27

  Fathi, Milad ^a   Mozafari, M R ^b   Mohebbi, M ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b MONASH UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

DELIVERY MECHANISM; DELIVERY SYSTEMS; ENCAPSULATION SYSTEMS; ENVIRONMENTAL CONDITIONS; FOOD INGREDIENTS; LIPID CARRIERS; NANO-EMULSIONS; NANO-ENCAPSULATION; NANOCARRIERS; NANOLIPOSOMES; PHYSICOCHEMICAL PROPERTY; PRODUCTION METHODS; RELEASE KINETICS; SOLID LIPID NANOPARTICLES; STABILIZATION TECHNIQUES; STATE OF THE ART;

MATHEMATICAL MODELS;

FOOD ADDITIVES;

EID: 84355161742     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.08.003     Document Type: Review

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