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Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers

Food Hydrocolloids · 2018 · Vol. 88 · pp. 146–162

Atefe Rezaei✉(Isfahan University of Medical Sciences)Milad Fathi(Isfahan University of Technology)Seid Mahdi Jafari✉(Gorgan University of Agricultural Sciences and Natural Resources)

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Proteins in Food Systems Microencapsulation and Drying Processes Enzyme Catalysis and ImmobilizationNanocarriersChemistryBioavailabilityNutraceuticalHydrophobeSolid lipid nanoparticleDrug deliveryOrganic chemistryFood scienceBiochemistry

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References

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Two-step method for encapsulation of oregano essential oil in chitosan nanoparticles: Preparation, characterization and in vitro release study

Carbohydrate Polymers · 2013 · 907 citations

Biological effects of essential oils – A review

Food and Chemical Toxicology · 2007 · 7,577 citations

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