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Encapsulation of resveratrol into Ca-alginate submicron particles
(Elsevier Sci Ltd, Oxford, 2015)
Resveratrol-loaded alginate submicron particles were prepared by emulsification followed by external gelation. Scanning electron microscopy analysis of the air-dried and freeze-dried submicron particles demonstrated their ...
Resveratrol-loaded liposomes: Interaction of resveratrol with phospholipids
(Wiley, Hoboken, 2015)
The influence of resveratrol encapsulated into liposomes (prepared with a commercial lipid mixture of phospholipids, phospolipon 90NG, using the thin film and proliposome methods) on the structural properties of the liposome ...
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
(Springer, New York, 2015)
The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without ...
Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
(John Wiley & Sons, 2015)
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of ...