Nano- and micro-structured assemblies for encapsulation of food ingredients.
This tutorial review provides an overview of the science of food materials and encapsulation techniques that underpin the development of delivery vehicles for functional food components, nutrients and bioactives. Examples of how the choice of materials, formulation and process affect the structure of micro- and nano-encapsulated ingredients and the release of the core are provided. The review is of relevance to chemists, material scientists, food scientists, engineers and nutritionists who are interested in addressing delivery challenges in the food and health industries.
Augustin
Mary Ann
MA
CSIRO Preventative Health National Flagship, Food Science Australia, 671 Sneydes Road, VIC 3030, Werribee, Australia. maryann.augustin@csiro.au
Hemar
Yacine
Y
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005502:Food; D005511:Food Handling / Q000379:methods*; D008832:Microchemistry; D036103:Nanotechnology
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins