Maryam Hajiabbas
Department of Chemical and Petroleum Engineering, Sharif University of Technology, Tehran, Iran
[ 1 ] - Encapsulation of Food Components and Bioactive Ingredients and Targeted Release
The potential utilization of encapsulation techniques in food, pharmaceutical and agricultural products preparation, presents a new alternative for complementary technologies such as targeting delivery vehicles and carriers for active food ingredients. Encapsulation could be accomplished by different techniques like: simple or complex coacervation, emulsification technique, phase separation, sp...
نویسندگان همکار