Description
Book SynopsisComplex coacervation for encapsulation of bioactive compounds, nutrients, and probiotics.- heteroprotein Complex Coacervation: Mechanisms and Encapsulation of Bioactive Compounds.- Ionotropic Gelation.- Encapsulation of food additives, nutrients, extracts, and bioactive compounds by spray drying.- Use of spray chilling/cooling/congealing/prilling for protection of nutrients and bioactive compounds.- Microencapsulation Of Bioactive-Rich Materials by the Combination of Spray Drying and Spray Chilling.- Encapsulation using electrohydrodynamic processing: electrospinning and electrospray.- Liposome synthesis by the hydration of micronized sucrose-coated proliposomes for the coencapsulation of hydrophobic compounds.- Production of Pickering emulsion stabilized by protein microgels.- Production of Pickering emulsions stabilized by starch.- Encapsulation of food bioactive compounds using PDMS-based microfluidic devices.- Biosorption of biomolecules from vegetable extracts using residual yeast cells.- Production of yeast biocapsules by osmoporation.
