Influence of system formulation on the release of encapsulated food active compounds. Analysis based on a mathematical model

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 31 January 2026

Source: Food Research International, Volume 224

Author(s): Jesica D. Oroná, Ignacio Niizawa, Juan Manuel Peralta, Susana E. Zorrilla

Publication date: 31 January 2026Source: Food Research International, Volume 224Author(s): Jesica D. Oroná, Ignacio Niizawa, Juan Manuel Peralta, Susana E. Zorrilla Read More

Related posts:

Default ThumbnailMulti-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics Default ThumbnailImprovement of surimi gel quality by lotus leaf and its aqueous extract: Insights from gel properties, digestive characteristics, and functional activities Default ThumbnailMetabolomic insights into the role of isoleucine in regulating cereulide biosynthesis in emetic Bacillus cereus Default ThumbnailModulating limonin release via pectin fine structure in Ca2+-citrus pectin emulsion gels Default ThumbnailAnaerobic and aerobic regulation of H2S formation and spoilage mechanism of Shewanella putrefaciens via integrated multi-approaches Default ThumbnailDual protein-cyclodextrin carriers regulated by metal ions and tannic acid for encapsulation and functional protection of lycopene