Micro/nanoencapsulation of active food ingredients /
| Corporate Author: | |
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Washington, DC :
American Chemical Society,
2009.
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| Series: | ACS symposium series ;
1007. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods / McClements, David Julian / http://dx.doi.org/10.1021/bk-2009-1007.ch001
- The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods / Moffat, J.; Parker, R.; Noel, T. R.; Duta, D.; Ring, S. G. / http://dx.doi.org/10.1021/bk-2009-1007.ch002
- A Theoretical Self-Consistent Field Study of Mixed Interfacial Biopolymer Films / Ettelaie, Rammile; Akinshina, Anna; Dickinson, Eric / http://dx.doi.org/10.1021/bk-2009-1007.ch003
- Modulating Lipid Delivery in Food Emulsions / Wilde, Peter J.; Ridout, Michael J.; Mackie, Alan R.; Wickham, Martin S. J.; Faulks, Richard M. / http://dx.doi.org/10.1021/bk-2009-1007.ch004
- Protein Structures as Delivery Vehicles in Foods / Smith, Paul, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden, Current address: Cargill R&D Centre Europe, Havenstraat 84, B1800 Vilvoorde, Belgium; Plunkett, Mark, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden / http://dx.doi.org/10.1021/bk-2009-1007.ch005
- Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery / Chen, Lingyun; Remondetto, Gabriel E.; Subirade, Muriel / http://dx.doi.org/10.1021/bk-2009-1007.ch006
- Design of Single Surfactant Microemulsion / Naouli, Nabil; Rosano, Henri L. / http://dx.doi.org/10.1021/bk-2009-1007.ch007
- Nanoencapsulation Systems Based on Milk Proteins and Phospholipids / Singh, Harjinder, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand; Ye, Aiqain, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand, Current address: Fonterra Co-operative Limited, Palmerston North, New Zealand; Thompson, Abby, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand / http://dx.doi.org/10.1021/bk-2009-1007.ch008
- Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients / Padua, Graciela W.; Wang, Qin / http://dx.doi.org/10.1021/bk-2009-1007.ch009
- Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy / Alexander, M.; Liu, J.; Corredig, M. / http://dx.doi.org/10.1021/bk-2009-1007.ch010
- Droplet-Size Dependent Solubilization and Crystallization of Lipids in Oil-in-Water Emulsion / Hasuo, N., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan, Current address: Meiji Dairies Company, Odawara 250-0862, Japan; Sonoda, T., Tanabe Pharmaceutical Company Limited, Osaka 532-8505, Japan; Ueno, S., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan; Sato, K., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan / http://dx.doi.org/10.1021/bk-2009-1007.ch011
- Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry / Peters, Scott E.; Brain, Charles H. / http://dx.doi.org/10.1021/bk-2009-1007.ch012
- Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions / Wang, Xiaoyong; Wang, Yu-Wen; Huang, Qingrong / http://dx.doi.org/10.1021/bk-2009-1007.ch013
- Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions / McCrae, C.; Debon, S.; Guthrie, B.; Heigis, J.; Mondro, G.; Shieh, W. / http://dx.doi.org/10.1021/bk-2009-1007.ch014
- Approaches to Encapsulation of Active Food Ingredients in Spray-Drying / Millqvist-Fureby, Anna / http://dx.doi.org/10.1021/bk-2009-1007.ch015
- Aroma Release at the Nano- and Microscale: Molecules to Droplets / Taylor, A. J.; Pearson, K.; Hollowood, T. A.; Linforth, R. S. T. / http://dx.doi.org/10.1021/bk-2009-1007.ch016
- Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread / Finney, John; Reineccius, Gary / http://dx.doi.org/10.1021/bk-2009-1007.ch017
- Shelf Life and Flavor Release of Coacervated Orange Oil / Paetznick, Debbie; Reineccius, Gary / http://dx.doi.org/10.1021/bk-2009-1007.ch018