Nanoencapsulation of curcumin
by sodium caseinate and gum Arabic

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Formulation and characterization of nanostructured lipid carriers demonstrating the stabilizing effect against peroxidation of strawberry and blackcurrant seed oils

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Microencapsulation as an innovative tool to enhance the functions and properties of bioactive ingredients

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Dry powder coating for food and feed applications

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Benefits and challenges of microencapsulates in food products

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Biopolymers and complex coacervation encapsulation procedures

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Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread

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Microencapsulation of probiotics in hydrocolloid gel matrices: a review

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Nanocapsulation of orange peel oil using microemulsion technique

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Liposomes as food ingredients and nutraceutical delivery systems

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Some current food products with microencapsulated probiotics

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Microencapsulation and its application in micronutrient fortification through “engineered” staple foods

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