Introduction to characterization of nanoencapsulated food ingredients

Morphology of nanoencapsulated food ingredients: Transmission electron microscopy (TEM) of nanoencapsulated food ingredients / Scanning electron microscopy (SEM) of nanoencapsulated food ingredients / Confocal laser scanning microscopy (CLSM) of nanoencapsulated food ingredients / Atomic force microscopy (AFM) of nanoencapsulated food ingredients

Size and surface characteristics of nanoencapsulated food ingredients: Dynamic light scattering (DLS) of nanoencapsulated food ingredients / Surface charge (zeta-potential) of nanoencapsulated food ingredients / Surface composition of nanoencapsulated food ingredients by X-ray photoelectron spectroscopy)XPS)

Structural analysis of nanoencapsulated food ingredients: X-ray diffraction (XRD) of nanoencapsulated food ingredients / Differential scanning calorimetry (DSC) of nanoencapsulated food ingredients / Fourier transform infrared (FT-IR) spectroscopy of nanoencapsulated food ingredients / Nuclear magnetic resonance (NMR) spectroscopy of nanoencapsulated food ingredients / Small angle scattering (SAS) techniques for analysis of nanoencapsulated food ingredients

Physicochemical and rheological characteristics of nanoencapsulated food ingredients: Optical analysis of nanoencapsulated food ingredients by color measurement / Rheological characterization of liquid nanoencapsulated food ingredients by viscometers / Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers / Spectroscopic and chromatographic analyses of nanoencapsulated food ingredients / Antioxidant activity analysis of nanoencapsulated food ingredients