Rationales of Nano- and Microencapsulation for Food Ingredients

Nano- and Microencapsulation for Foods

Volumn 9781118292334, Issue , 2014, Pages 43-64

  Gunasekaran, Sundaram ^a   Ko, Sanghoon ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Sejong University   (South Korea)

Author keywords

Food ingredients; Microencapsulation; Nanoencapsulation

Indexed keywords

BIOCHEMISTRY; FOOD STORAGE; PROBIOTICS;

BIOACTIVES; BIOLOGICAL PROPERTIES; CHEMICAL AND BIOLOGICALS; ENCAPSULATED PRODUCTS; EXTERNAL CONDITIONS; FOOD APPLICATIONS; FOOD INGREDIENTS; NANO-ENCAPSULATION; PHYSICAL-CHEMICAL PROPERTIES; PHYTOCHEMICAL;

MICROENCAPSULATION;

EID: 84926396521     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118292327.ch3     Document Type: Chapter

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