Techniques for Nanoencapsulation of Food Ingredients

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Cover of 'Techniques for Nanoencapsulation of Food Ingredients'

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Attention for Chapter 2: Techniques for Formation of Nanoemulsions

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So far, Dimensions has found 151 publications that cite this research output.

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The most recent citing publications are shown below. View all 151 publications that cite this research output on Dimensions.

Saffron Nanoencapsulation (Crocus sativus) and Its Role in Food Science: Types and Techniques

Article in ACS Food Science & Technology (May 2024)

Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications

Article in Food Biophysics (March 2024)

Nanoencapsulation for Controlled Release of Active Components

Book chapter (February 2024)

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