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Cover image for Microencapsulation and microspheres for food applications / edited by Leonard M.C. Sagis, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands.
Microencapsulation and microspheres for food applications / edited by Leonard M.C. Sagis, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands.
ISBN:
9780128004180
Title:
Microencapsulation and microspheres for food applications / edited by Leonard M.C. Sagis, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands.
Author:
Sagis, Leonard M. (Leonard Martin), 1966- editor.
Physical Description:
1 online resource (xvii, 416 pages) : illustrations
Contents:
""Front Cover""; ""Microencapsulation and Microspheres for Food Applications""; ""Copyright Page""; ""Contents""; ""List of Contributors""; ""I. Microcapsules and Microspheres Produced for Application in Food""; ""1 Microcapsules Produced from Zein""; ""1.1 Introduction""; ""1.2 Zein Structure and Properties""; ""1.3 Core-Shell Formation""; ""1.4 Self-Assembly Phase Diagram""; ""1.5 Self-Assembly Mechanism""; ""1.6 Kinetics of Microsphere Growth""; ""1.7 Stabilization of Zein Particles""; ""1.8 Summary""; ""References""; ""2 Microcapsules with Protein Fibril-Reinforced Shells""

""2.1 Introduction""""2.2 Protein Fibrils""; ""2.3 Polysaccharides and Polysaccharide�Protein Complexes""; ""2.4 LbL Adsorption Process for Microcapsules with Nanocomposite Shell""; ""2.5 Structure and Properties of Nanocomposite Shells""; ""2.6 Conclusions""; ""References""; ""3 Alginate Nanospheres Prepared by Internal or External Gelation with Nanoparticles""; ""3.1 Introduction""; ""3.2 Alginate""; ""3.3 Macroscopic Alginate Hydrogels""; ""3.3.1 Ionic Alginate Gels""; ""3.3.1.1 External gelation""; ""3.3.1.2 Internal gelation""; ""3.3.1.3 Thermal gelation""

""3.3.2 Other Types of Alginate Gels""""3.4 Formation of Alginate (Micro)Spheres""; ""3.5 Alginate Nanoparticles""; ""3.5.1 Formation of Alginate Nanospheres""; ""3.5.1.1 Formation of alginate nanospheres by external gelation""; ""3.5.1.2 Formation of alginate nanospheres by internal gelation""; ""3.5.2 Properties and Functions""; ""3.5.3 Applications""; ""3.6 Concluding Remarks""; ""References""; ""4 Cationic Starch Nanoparticles""; ""4.1 Introduction""; ""4.2 Preparation Methods of Cationic Starch Nanoparticles""; ""4.2.1 The Wet Process""; ""4.2.2 The Dry Process""

""4.2.3 The Semi-Dry Process""""4.2.4 The Extrusion Process""; ""4.2.5 The Microwave Irradiation Process""; ""4.2.6 Other Processes""; ""4.3 Physicochemical Characterization of Cationic Starch Nanoparticles""; ""4.3.1 DS and RE""; ""4.3.2 1H NMR and 13C NMR Spectroscopy of Cationic Starch Nanoparticles""; ""4.3.3 FTIR Spectroscopy of Cationic Starch Nanoparticles""; ""4.3.4 XRD of Cationic Starch Nanoparticles""; ""4.3.5 The Morphology of Cationic Starch Nanoparticles""; ""4.4 The Properties of Cationic Starch Nanoparticles""; ""4.4.1 DS and RE of Cationic Starch Nanoparticles""

""4.4.2 Pasting Properties of Cationic Starch Nanoparticles""""4.4.3 The Thermal Properties of Cationic Starch Nanoparticles""; ""4.4.4 Rheological Properties and Solubility of Cationic Starch Nanoparticles""; ""4.5 Applications""; ""4.6 Conclusions""; ""Acknowledgments""; ""References""; ""5 Nanoemulsion-Based Delivery Systems""; ""5.1 The Delivery of Bioactive Compounds in the Food Industry""; ""5.2 O/W Nanoemulsions""; ""5.3 Fabrication of O/W Nanoemulsions""; ""5.3.1 Top-Down Approaches""; ""5.3.2 Bottom-Up Approaches""; ""5.3.3 Mixed Approaches""
Local Note:
Knovel Library
Subject Term:
Controlled release technology.

Microencapsulation -- Food.

Food -- Composition.
Added Author:
Sagis, Leonard M. (Leonard Martin), 1966-
Format:
Electronic Resources
Electronic Access:
Click here to view ebook
Publication Date:
2015
Publication Information:
London :

Academic Press,

[2015]

©2015