dc.contributor.author |
Augustin, MA |
en |
dc.contributor.author |
Hemar, Yacine |
en |
dc.date.accessioned |
2012-03-30T04:15:31Z |
en |
dc.date.issued |
2009 |
en |
dc.identifier.citation |
Chemical Society Reviews 38(4):902-912 2009 |
en |
dc.identifier.issn |
0306-0012 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/16191 |
en |
dc.description.abstract |
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. |
en |
dc.language |
EN |
en |
dc.publisher |
ROYAL SOC CHEMISTRY |
en |
dc.relation.ispartofseries |
Chemical Society Reviews |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/0306-0012/ |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.subject |
WHEY-PROTEIN |
en |
dc.subject |
MICROENCAPSULATION PROPERTIES |
en |
dc.subject |
MAILLARD REACTION |
en |
dc.subject |
OIL |
en |
dc.subject |
EMULSION |
en |
dc.subject |
STABILITY |
en |
dc.subject |
PRODUCTS |
en |
dc.subject |
DELIVERY |
en |
dc.subject |
RELEASE |
en |
dc.subject |
STARCH |
en |
dc.title |
Nano- and micro-structured assemblies for encapsulation of food ingredients |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1039/b801739p |
en |
pubs.issue |
4 |
en |
pubs.begin-page |
902 |
en |
pubs.volume |
38 |
en |
dc.rights.holder |
Copyright: The Royal Society of Chemistry |
en |
dc.identifier.pmid |
19421570 |
en |
pubs.end-page |
912 |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Review |
en |
pubs.elements-id |
200508 |
en |
pubs.record-created-at-source-date |
2012-02-22 |
en |
pubs.dimensions-id |
19421570 |
en |