Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes

作者：Cristina Muñoz‐Shugulí, Cristian Patiño Vidal, Plinio Cantero-López, Johana López-Polo · 发表于：Trends in Food Science & Technology · 年份：2020 · DOI：10.1016/j.tifs.2020.12.020 · 被引用次数：149 · 研究领域：Electrospun Nanofibers in Biomedical Applications、Microencapsulation and Drying Processes、Proteins in Food Systems