Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume
Two in the Nanoencapsulation in the Food Industry series, reviews
recent studies on the formulation and evaluation of different
categories of lipid-based nano-carriers and discusses how lipid
nanoencapsulation is a feasible technology for the food industry.
This book covers nano-emulsions, nano-liposomes, nanostructured
lipid carriers and surfactant nanoparticles. Authored by a team of
global experts in the fields of nano and microencapsulation of
food, nutraceutical and pharmaceutical ingredients, this title is
of great value to those engaged in the various fields of
nanoencapsulation.
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