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

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References

Aberkane L, Jasniewski J, Gaiani C, Scher J, Sanchez C. Thermodynamic characterization of acacia gum−β-lactoglobulin complex coacervation. Langmuir. 2010;26(15):1252312533.

Abreu FO, Oliveira EF, Paula HC, de Paula RC. Chitosan/cashew gum nanogels for essential oil encapsulation. Carbohydr. Polym. 2012;89(4):12771282.

Aceituno-Medina M, Mendoza S, Rodríguez BA, Lagaron JM, López-Rubio A. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestion through encapsulation within food-grade electrospun fibers. J. Funct. Foods. 2015;12:332341.

Aguilar KC, Tello F, Bierhalz AC, Romo MGG, Flores HEM, Grosso CR. Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation

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