Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

By D. McClements, E. Decker, Yeonhwa Park, J. Weiss. Critical reviews in food science and nutrition, 2009

877 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/ad57a93fdc082ae954b2c81cc82cdaf92fdbcad1

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Citations in the corpus

Applications of nanotechnology in agriculture and water quality management (2017, background): “…into the ‘agrifood sector’ which include the nanosensors, tracking devices, targeted delivery of required components, food safety, new product developments, precision processing, smart packaging and others (McClements et al. 2009; Huang et al. 2010; Ranjan et al. 2014; Dasgupta et al. 2015).”
Nanotechnology for increased micronutrient bioavailability (2014, background): “Nanoparticle-based delivery systems There have been major advances in the design and fabrication of food-grade nanoparticles that can be used by food manufacturers to develop effective micronutrient delivery systems (Madene, Jacquot, Scher, & Desobry, 2006; McClements et al., 2009; McClements & Li, ”
Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, background): “Nanotechnology is also administered into the ‘food sector’ which includes nanosensors, tracking devices, targeted deliv- ery of required components, food safety, new product developments, precision processing, smart packaging etc. (Huang et al. 2010; McClements et al. 2009).”
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions (2013, neutral): “vitamins, carotenoids, flavonoids, phytosterols and polyunsaturated lipids have been encapsulated [1, 3, 9, 19, 20].”
Functional foods development: Trends and technologies (2011, background): “Therefore many different approaches of encapsulation have been proposed for encapsulation of lipids in order to be able to apply them in a large variety of food products (McClements et al., 2009a,b).”
Nanoencapsulation Techniques for Food Bioactive Components: A Review (2013, methodology): “Emulsification, coacervation, and supercritical fluid technique are used for encapsulation of both hydrophilic and lipophilic compounds (McClements et al. 2009; Chong et al. 2009; Leong et al. 2009).”