Add to ORKGMultifunctional emulsion structures for encapsulation and modified release of active ingredient
Designing emulsion-type food structures to modulate lipid and protein digestion. 3.International Con...
Recent advances in microfluidics have enabled the controlled production of multiple-emulsion drops w...
178 pagesThe demand for nutritional and functional food is increasing due to the change of consumer’...
Multiple emulsions are polydispersed systems characterized by the co-existence of both oil in water ...
The design and development of smart colloidal structures intended for molecular encapsulation and de...
A microfluidic melt emulsification method for encapsulation and release of actives is presented. Usi...
Multiple emulsions are complex and metastable systems. The droplets of the dispersed phasecontain ev...
There is a need for edible delivery systems to encapsulate, protect and release bioactive and functi...
Opracowano i wytworzono wielofazowe strukturyzowane nośniki emulsje podwójne i potrójne ze składnika...
Layer-by-layer assembled shells are prospective candidates for encapsulation, stabilization, storage...
Encapsulation of actives in miniature reservoirs, called microcapsules, is used for protection and i...
he invention provides a composition for the controlled release of one or more biologically active su...
Bioactive compounds interact on a molecular or supramolecular level with our sensors (e.g. flavour m...
Emulsions take place partially or completely in the structures of many natural and processed foods o...
Aroma compounds are known to be efficient active agents for a broad range of applications (antimicro...
Designing emulsion-type food structures to modulate lipid and protein digestion. 3.International Con...
Recent advances in microfluidics have enabled the controlled production of multiple-emulsion drops w...
178 pagesThe demand for nutritional and functional food is increasing due to the change of consumer’...
Multiple emulsions are polydispersed systems characterized by the co-existence of both oil in water ...
The design and development of smart colloidal structures intended for molecular encapsulation and de...
A microfluidic melt emulsification method for encapsulation and release of actives is presented. Usi...
Multiple emulsions are complex and metastable systems. The droplets of the dispersed phasecontain ev...
There is a need for edible delivery systems to encapsulate, protect and release bioactive and functi...
Opracowano i wytworzono wielofazowe strukturyzowane nośniki emulsje podwójne i potrójne ze składnika...
Layer-by-layer assembled shells are prospective candidates for encapsulation, stabilization, storage...
Encapsulation of actives in miniature reservoirs, called microcapsules, is used for protection and i...
he invention provides a composition for the controlled release of one or more biologically active su...
Bioactive compounds interact on a molecular or supramolecular level with our sensors (e.g. flavour m...
Emulsions take place partially or completely in the structures of many natural and processed foods o...
Aroma compounds are known to be efficient active agents for a broad range of applications (antimicro...
Designing emulsion-type food structures to modulate lipid and protein digestion. 3.International Con...
Recent advances in microfluidics have enabled the controlled production of multiple-emulsion drops w...
178 pagesThe demand for nutritional and functional food is increasing due to the change of consumer’...