Microencapsulation and microspheres for food applications /

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Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impe...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Sagis, Leonard M. (Leonard Martin), 1966- (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, [2015]
Temas:
Controlled release technology.
Microencapsulation > Food.
Microspheres > Food.
Effet retard.
Microencapsulation > Alimentation.
TECHNOLOGY & ENGINEERING > Food Science.
Controlled release technology
voedseltechnologie
food technology
voedseltechniek
food engineering
inkapseling in microcapsules
microencapsulation
inkapselen
encapsulation
voedselindustrie
food industry
Food and Bioprocess Engineering (General)
Levensmiddelen- en bioproceskunde (algemeen)
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover
  • Microencapsulation and Microspheres for Food Applications
  • Copyright Page
  • Contents
  • List of Contributors
  • I. Microcapsules and Microspheres Produced for Application in Food
  • 1 Microcapsules Produced from Zein
  • 1.1 Introduction
  • 1.2 Zein Structure and Properties
  • 1.3 Core-Shell Formation
  • 1.4 Self-Assembly Phase Diagram
  • 1.5 Self-Assembly Mechanism
  • 1.6 Kinetics of Microsphere Growth
  • 1.7 Stabilization of Zein Particles
  • 1.8 Summary
  • References
  • 2 Microcapsules with Protein Fibril-Reinforced Shells
  • 2.1 Introduction2.2 Protein Fibrils
  • 2.3 Polysaccharides and Polysaccharide�a�?Protein Complexes
  • 2.4 LbL Adsorption Process for Microcapsules with Nanocomposite Shell
  • 2.5 Structure and Properties of Nanocomposite Shells
  • 2.6 Conclusions
  • References
  • 3 Alginate Nanospheres Prepared by Internal or External Gelation with Nanoparticles
  • 3.1 Introduction
  • 3.2 Alginate
  • 3.3 Macroscopic Alginate Hydrogels
  • 3.3.1 Ionic Alginate Gels
  • 3.3.1.1 External gelation
  • 3.3.1.2 Internal gelation
  • 3.3.1.3 Thermal gelation
  • 3.3.2 Other Types of Alginate Gels3.4 Formation of Alginate (Micro)Spheres
  • 3.5 Alginate Nanoparticles
  • 3.5.1 Formation of Alginate Nanospheres
  • 3.5.1.1 Formation of alginate nanospheres by external gelation
  • 3.5.1.2 Formation of alginate nanospheres by internal gelation
  • 3.5.2 Properties and Functions
  • 3.5.3 Applications
  • 3.6 Concluding Remarks
  • References
  • 4 Cationic Starch Nanoparticles
  • 4.1 Introduction
  • 4.2 Preparation Methods of Cationic Starch Nanoparticles
  • 4.2.1 The Wet Process
  • 4.2.2 The Dry Process
  • 4.2.3 The Semi-Dry Process4.2.4 The Extrusion Process
  • 4.2.5 The Microwave Irradiation Process
  • 4.2.6 Other Processes
  • 4.3 Physicochemical Characterization of Cationic Starch Nanoparticles
  • 4.3.1 DS and RE
  • 4.3.2 1H NMR and 13C NMR Spectroscopy of Cationic Starch Nanoparticles
  • 4.3.3 FTIR Spectroscopy of Cationic Starch Nanoparticles
  • 4.3.4 XRD of Cationic Starch Nanoparticles
  • 4.3.5 The Morphology of Cationic Starch Nanoparticles
  • 4.4 The Properties of Cationic Starch Nanoparticles
  • 4.4.1 DS and RE of Cationic Starch Nanoparticles
  • 4.4.2 Pasting Properties of Cationic Starch Nanoparticles4.4.3 The Thermal Properties of Cationic Starch Nanoparticles
  • 4.4.4 Rheological Properties and Solubility of Cationic Starch Nanoparticles
  • 4.5 Applications
  • 4.6 Conclusions
  • Acknowledgments
  • References
  • 5 Nanoemulsion-Based Delivery Systems
  • 5.1 The Delivery of Bioactive Compounds in the Food Industry
  • 5.2 O/W Nanoemulsions
  • 5.3 Fabrication of O/W Nanoemulsions
  • 5.3.1 Top-Down Approaches
  • 5.3.2 Bottom-Up Approaches
  • 5.3.3 Mixed Approaches

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