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Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari

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References

Aditya NP, Aditya S, et al. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion. Food Chem. 2015;173:713.

Almajano MP, Carbo R, Delgado ME, Gordon MH. Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid. J. Food Sci. 2007;72(5):C258263.

Anton N, Vandamme TF. The universality of low-energy nano-emulsification. Int. J. Pharm. 2009;377(1–2):142147.

Anton N, Benoit JP, Saulnier P. Design and production of nanoparticles formulated from nanoemulsion templates—a review. J. Control Rel. 2008;128:185199.

Anton N, Mojzisova H, Porcher E, Benoit JP, Saulnier P. Reverse micelle-loaded lipid nano-emulsions: new technology ...

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