Importance of release and bioavailability studies for nanoencapsulated food ingredients

Mechanisms of bioactive release from nanoencapsulated food systems: Controlled release of nanoencapsulated food ingredients / Targeted release of nanoencapsulated food ingredients

Different approaches for studying the release profile of nanoencapsulated food ingredients: In vitro assays for evaluating the release of nanoencapsulated food ingredients / In vivo assays for evaluating the release of nanoencapsulated food ingredients

Modeling of release data from nanoencapsulated food ingredients: Release modeling of nanoencapsulated food ingredients by empirical and semiempirical models / Release modeling of nanoencapsulated food ingredients by mechanistic models / Release modelling of nanoencapsulated food ingredients by probabilistic models : cellular automata and Monte Carlo methods / Release modeling of nanoencapsulated food ingredients by artificial intelligence algorithms

Bioavailability of nanoencapsulated food ingredients: Biological fate of nanoencapsulated food bioactives / Mucoadhesive delivery systems for nanoencapsulated food ingredients / Bioavailability of nanoencapsulated food bioactives