Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

Eric Dickinson · Food Hydrocolloids · 2011 · 805 citations

Engineering, Biochemistry, Biophysics +16

Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters

Mohammad Rezaul Islam Shishir, Lianghua Xie, Chongde Sun et al. · Trends in Food Science & Technology · 2018 · 638 citations

Pharmacy, Bioengineering, Pharmaceutics +14

Nanoencapsulation of food ingredients using lipid based delivery systems

Milad Fathi, M. R. Mozafari · Trends in Food Science & Technology · 2011 · 614 citations

Pharmacy, Food Science, Pharmaceutics +14

Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

Tahere Ghorbanzade, Seid Mahdi Jafari, Sahar Akhavan et al. · Food Chemistry · 2016 · 530 citations

Pharmacy, Food Science, Molecular Pharmaceutics +12

Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds

Alison Matalanis, Owen G. Jones, David Julian McClements · Food Hydrocolloids · 2011 · 518 citations · Full text

Pharmacy, Molecular Pharmaceutics, Pharmaceutics +14