Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments

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Food and Nutrition Sciences

ISSN Print: 2157-944X
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"Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments"
written by Yakindra Prasad Timilsena, Md. Amdadul Haque, Benu Adhikari,
published by Food and Nutrition Sciences, Vol.11 No.6, 2020

has been cited by the following article(s):

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[2]	Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
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[3]	Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition
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[4]	Application of legume‐based materials in encapsulation technology: A review
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[7]	Cellular Encapsulation in Edible Bioreactors
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[19]	Application of Biogels for Bioactives Delivery: Recent Developments and Future Research Insights
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[27]	Nano and microencapsulation of bacteriocins for food applications: A review
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[28]	Antioxidants and bioactive compounds in food: Critical review of issues and prospects
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[29]	Hydrogel beads for designing future foods: structure, mechanisms, application, and challenges
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[30]	Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review
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[31]	Microencapsulation of Citrus aurantifolia essential oil with the optimized CaCl 2 crosslinker and its antibacterial study for cosmetic textiles
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[33]	Soy Protein Isolate–Maltodextrin–Pectin Microcapsules of Himalayan Walnut Oil: Complex Coacervation under Variable pH Systems and Characterization
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[34]	Influence of tween nature and type on physicochemical properties and stability of spearmint essential oil (Mentha spicata L.) stabilized with basil seed mucilage …
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[35]	Encapsulation as a way to improve the phytogenic effects of herbal additives in broilers–an overview
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[36]	Inhibitory activity of Co-microencapsulation of cell free supernatant from Lactobacillus plantarum with propolis extracts towards fish spoilage bacteria
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[37]	Electrohydrodynamic processing of natural polymers for active food packaging: A comprehensive review
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[38]	Effects of 2′-Fucosyllactose-Based Encapsulation on Probiotic Properties in Streptococcus thermophilus
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[39]	Encapsulation of dairy protein hydrolysates: Recent trends and future prospects
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[40]	Тенденции развития технологии микрокапсулирования
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[41]	Improvement in the survivability of Streptococcus thermophilus TH982 under simulated gastrointestinal conditions by encapsulation with 2'-fucosyllactose
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[42]	Novel trends and opportunities for microencapsulation of flaxseed oil in foods: A review
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[43]	Combining edible coatings technology and nanoencapsulation for food application: A brief review with an emphasis on nanoliposomes
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[44]	Encapsulation of Vitamins Using Nanoliposome: Recent Advances and Perspectives
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[45]	Vinícius Tres
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[46]	Molecular modeling of interfacial layer-by-layer assembly towards functionalized capsule materials
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[47]	TEKNIK ENKAPSULASI ALBUMIN
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[48]	Evaluación del efecto de la encapsulación de la mezcla de probióticos (Lactobacillus acidophilus, Bifidobacterium bifidum en co cultivo con las BAL del yogur) en …
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[49]	Encapsulación de fitoesteroles de palma (Elais guineensis) y su aplicación en yogur
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[50]	Mikroenkapsulasi pigmen beta-karoten dengan metode foam mat drying menggunakan gelatin tulang ikan kakap merah sebagai bahan penyalut
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[51]	Fabrication of Active Food Packaging Materials Using Natural Polymers by Electrospray for Shelf-Life Extension of Cherry Tomatoes
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[52]	Development and characterization of chia (Salvia hispanica L.) plant-derived products as natural bioactive compounds
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[53]	Microencapsulation Methods for Food Antioxidants
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[54]	Metal Nanoparticles in Encapsulation and Delivery Systems of Food Ingredients and Nutraceuticals


[55]	Food Hydrocolloids for Health


[56]	Bioscience Research


[57]	Technological and probiotic related assessment of new Lactic Acid Bacteria isolated from traditional fermented foods by physiological and molecular …

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[35]	Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review Critical Reviews in Food Science and Nutrition, 2022 DOI:10.1080/10408398.2022.2121260

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[40]	Microencapsulation of Chia Seed Oil by Spray‐Drying: Influence of the Antioxidant Addition European Journal of Lipid Science and Technology, 2022 DOI:10.1002/ejlt.202200134

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