Biopolymer nanostructures for food encapsulation purposes/ edited by Seid Mahdi Jafari.
Material type: TextPublication details: Elsevier, 2019ISBN: 9780128156636Subject(s): MicroencapsulationOnline resources: Click here to access onlineItem type | Current library | Call number | Status | Date due | Barcode | Item holds |
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e-Books | Central Library, Sikkim University | Not for loan | E-1047 |
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
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