1- Encapsulation of hydrophobic compounds in sugar matrixes by freeze-drying
N.T. Hoyos Merlano, M.V. Borroni & M.L. Herrera
2- Stabilization of bioactive molecules through the spray-drying technique: Current applications and challenges
C. Roriz, M. Carocho, S.A. Heleno, I.C.F.R. Ferreira, & L. Barros
3- Calcium alginate capsules. Particularities of natural antioxidants and plant germoplasm systems
L. Deladino & A. Schneider-Teixeira
4- Pectin-iron capsules: a non-traditional delivery system based on ionic gelation
E. Gerbino & A. Gomez-Zavaglia
5- Encapsulation of lactic acid bacteria in sugar matrices to be used as starters in the food industry
N.S. Brizuela, B. Bravo-Ferrada & E.E. Tymczyszyn
6- Measurements of viability and damage in microencapsulated bacterial cells with flow cytometry
K.B. Sampaio, T.M.R. de Albuquerque & E.L. de Souza
7- Microfluidic glass capillary devices: an innovative tool to encapsulate Lactobacillus plantarum
G. Quintana, E. Gerbino & A. Gomez-Zavaglia
8- State-of-the-art of encapsulation based on spray-drying technique for carotenoids from plant material. Methods, mechanism
A.G. Pereira, C. Jimenez-Lopez, M. Fraga-Corral, A. Gomez-Zavaglia, M.A. Prieto & J. Simal-Gandara
9- Freeze-drying encapsulation as mechanism of choice in oils. Methods and mechanism
M. Carpena, P.G. Oliveira, A.G. Pereira, M.A. Prieto & J. Simal-Gandara
10- Development of novel inulin-based electrosprayed microparticles for the stabilization and delivery of phlorotannin extracts
L. Cassani & A. Gomez-Zavaglia
11- Nanostructures for the stabilization and delivery of lactic acid bacteria
P. Alves, P. Coimbra, F. Ghibaudo, A. Gomez-Zavaglia & P. Simoes
12. Fish oil encapsulation using soy proteins as wall material: protocols to ensure PUFA protection
L. Di Giorgio, P.R. Salgado & A.N. Mauri
13. Obtention and characterization of cyclodextrins complexes for the development of food ingredients
C. dos Santos Ferreira, G.E. Maraulo, M.E. Lionello, & M.F. Mazzobre
14. Stability of antioxidants encapsulated in freeze-dried prebiotic matrices
J.M. Faroux, M. Ureta, A. Gomez-Zavaglia & E.E. Tymczyszyn
15. Immobilization of -galactosidase in calcium alginate beads
G.N. Martins, O. Figueira & P.C. Castilho
16. Bacterial S-layer proteins for stabilization of food ingredients encapsulated in liposomes
M.A. Serradell & E.E. Tymszyszyn
17. Fructosyltransferase immobilization via entrapment
M.M. Ureta & A. Gomez-Zavaglia