Nanoencapsulation: A New Trend in Food Engineering Processing

By M. Quintanilla‐Carvajal, B. Camacho-Díaz, L. S. Meraz-Torres, J. Chanona‐Pérez, L. Alamilla-Beltrán, A. Jiménez–Aparicio, G. Gutiérrez-López. 2010

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Nanoscience and nanotechnologies in food industries: opportunities and research trends (2014, methodology): “High-energy approach for NEs prepara- tion can further be classified into high-pressure homogenisation (Quintanilla-Carvajal et al. 2010), ultrasound method (Sanguansri and Augustin 2006) and high-speed devices method (Anton et al. 2008).”
Nanoencapsulation Techniques for Food Bioactive Components: A Review (2013, background): “However, only few works were focused on nanoencapsulation of food ingredients (Quintanilla-Carvajal et al. 2010; Augustin and Hemar 2009; Mozafari et al. 2006; Fathi et al. 2012).”
Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique (2011, background): “Food Industry can also benefit from nanotechnology applications – e.g. this technology offers the potential to improve bioavailability and solubility of different functional ingredients (carotenoids, fatty acids, among others) (Quintanilla-Carvajal et al., 2010).”