Encapsulation of date palm pit extract via particulation of starch nanocrystals in a microemulsion

An attempt to cast light into starch nanocrystals preparation and cross-linking

(2013) Mehdi Jalali Jivan et al.   FOOD CHEMISTRY

Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method

(2013) Leila Bagheri et al.   FOOD RESEARCH INTERNATIONAL

A method for improving dispersion of starch nanocrystals in water through crosslinking modification with sodium hexametaphosphate

(2011) Lili Ren et al.   CARBOHYDRATE POLYMERS

Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability

(2010) Ai-min Shi et al.   CARBOHYDRATE POLYMERS

Combinatory and hyphenated sample preparation for the determination of bioactive compounds in foods

(2010) M.A. Rostagno et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microemulsions as nanoreactors to produce whey protein nanoparticles with enhanced heat stability by thermal pretreatment

(2009) Weinong Zhang et al.   FOOD CHEMISTRY

Microemulsions as Nanoreactors To Produce Whey Protein Nanoparticles with Enhanced Heat Stability by Sequential Enzymatic Cross-Linking and Thermal Pretreatments

(2009) Weinong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY