Food Engineering for Developing Food-Grade Nanoemulsions

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Food Engineering for Developing Food-Grade Nanoemulsions

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wetenschappelijk artikel

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наукова стаття, опублікована у 2018

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Food Engineering for Developing Food-Grade Nanoemulsions

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Food Engineering for Developing Food-Grade Nanoemulsions

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Food Engineering for Developing Food-Grade Nanoemulsions

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Food Engineering for Developing Food-Grade Nanoemulsions

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Food Engineering for Developing Food-Grade Nanoemulsions

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Food Engineering for Developing Food-Grade Nanoemulsions

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P1476

Food Engineering for Developing Food-Grade Nanoemulsions

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P2093

Nandita Dasgupta

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Shivendu Ranjan

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P2860

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A pilot study of freeze drying of poly(epsilon-caprolactone) nanocapsules stabilized by poly(vinyl alcohol): formulation and process optimization.

Coaxial electrospinning of (fluorescein isothiocyanate-conjugated bovine serum albumin)-encapsulated poly(epsilon-caprolactone) nanofibers for sustained release.

Hybrid fluorescent curcumin loaded zein electrospun nanofibrous scaffold for biomedical applications.

Highly aligned nanocomposite scaffolds by electrospinning and electrospraying for neural tissue regeneration.

Effects of polymer molecular weight on relative oral bioavailability of curcumin.

Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex

Electrospinning: applications in drug delivery and tissue engineering.

Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus)

P304

83-103

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P31

scholarly article

P356

10.1007/978-981-10-6986-4_5

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P577

2018-01-01T00:00:00Z

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