A new approach for the encapsulation of Saccharomyces cerevisiae using shellac and cellulose nanocrystals

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Nutrition, Probiotic, Food Function +8

A Simple Rheological Method for the in Vitro Assessment of Mucin-Polymer Bioadhesive Bond Strength

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Production of nanoparticles by anti-solvent precipitation for use in food systems

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Food Chemistry, Nanoparticles, Chemical Engineering +9

Comparison of methods used for assessing the viability and vitality of yeast cells

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Efficient approach to high barrier packaging using microfibrillar cellulose and shellac

Eva-Lena Hult, Marco Iotti, Marianne Lenes · Cellulose · 2010 · 197 citations

Materials Science, Engineering, Edible Packaging +8