Use of Nanoemulsions in Encapsulation of Food Components
The increase in consumers' demands for safer and healthier food has led to the development of many new products in food technology. For this reason, micro- or nanoencapsulation has become an important area in order to protect food components with functional properties against environmental cond...
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2020-01-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2877 |