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Biopolymer nanostructures for food encapsulation purposes/ edited by Seid Mahdi Jafari. - Elsevier, 2019.

1 - An overview of biopolymer nanostructures for encapsulation of food ingredients

2 - Nanoparticles of casein micelles for encapsulation of food ingredients

3 - Nanostructures of whey proteins for encapsulation of food ingredients

4 - Nanotubes of α-lactalbumin for encapsulation of food ingredients

5 - Nanofibrils of beta-lactoglobulin for encapsulation of food ingredients

6 - Nanoparticles of lactoferrin for encapsulation of food ingredients

7 - Nanoparticles of bovine serum albumin for encapsulation of food ingredients

8 - Nanostructures of gelatin for encapsulation of food ingredients

9 - Nanostructures of zein for encapsulation of food ingredients

10 - Nanostructures of soy proteins for encapsulation of food bioactive ingredients

11 - Nanostructures of gluten for encapsulation of food ingredients

12 - Nanostructures of silk fibroin for encapsulation of food ingredients

13 - Nano-hydrogels of alginate for encapsulation of food ingredients

14 - Nanostructures of chitosan for encapsulation of food ingredients

15 - Nanostructures of starch for encapsulation of food ingredients

16 - Nano-helices of amylose for encapsulation of food ingredients

17 - Nanostructures of cellulose for encapsulation of food ingredients

18 - Nanostructures of gums for encapsulation of food ingredients

19 - Nanostructures of chemical biodegradable polymers and their derivatives for encapsulation of food ingredients

20 - Nanoencapsulation of food ingredients by dendrimers


ISBN: 9780128156636

Subjects--Topical Terms:
Microencapsulation