Загрузки by Cynthia Cano Sarmiento

Micro Nanoencapsulation Preface

Structural Design Principles for Improved Food Performance_Nanolaminated Biopolymer Structures in Foods

The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation

A Theoretical Self-Consistent Field Study of Mixed Interfacial Biopolymer Films

Modulating Lipid Delivery in Food Emulsions

Protein Structures as Delivery Vehicles in Foods

Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceuticals

Nanoencapsulation Systems Based on Milk Proteins and Phospholipids

Controlled Self-Organization of Zein Nanostructures for Encapsiulation of Food Ingredients

Real Time Monitoring of Interactions in Oil-In-Water Emulsions

Droplet Size Dependent Solubilization and Crystallization of Lipids in Oil-In-Water Emulsion

Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions

Materials for Encapsulation of Food Ingredients

Aroma Release at the Nano- And Microscale

Shelf Life and Flavor Release of Coacervated Orange Oil