Encapsulation technologies for functional foods and nutraceutical product development
By K. Kailasapathy. 2009
126 citations recorded by the source corpus.
Subfields: Food Science, Physiology
View Paper: https://www.semanticscholar.org/paper/8bdb0a652338d292b4daf5f69a163626d783ed86
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
- M. Cerqueira
- P. E. Ramos
- Pedro M. Silva
- Izaskun Marañón
- António Augusto Vicente
- M. Villarán
- José António Couto Teixeira
- M. Chávarri
In Physiology
- M. Cerqueira
- P. E. Ramos
- Pedro M. Silva
- António Augusto Vicente
- José António Couto Teixeira
- L. Pastrana
- M. M. Alario
Citations in the corpus
- Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics (2017, methodology): “The most common techniques used in the encapsulation of probiotics are extrusion, emulsification and spray-drying (Kailasapathy, 2009; Tripathi & Giri, 2014).”
- Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “Providing probiotic living cells with a physical barrier to resist adverse environmental conditions is therefore an approach currently receiving considerable interest [2].”