Agricultural and Food SciencesMaterials Science

Nanoencapsulation Techniques for Food Bioactive Components: A Review

P. Ezhilarasi, P. Karthik, N. Chhanwal, C. Anandharamakrishnan

2013.3.1Food and Bioprocess Technology

DOI: 10.1007/s11947-012-0944-0

tlooto Summary

This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsifying–solvent evaporation, and supercritical fluid for food ingredients.

Abstract

Abstract is not available.

Citation format

EZHILARASI, P., et al. Nanoencapsulation techniques for food bioactive components: A review. Food and Bioprocess Technology, 2013, 6: 628–647.