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Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process
Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in the cell body, and can be released upon applicati...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8197184/ https://www.ncbi.nlm.nih.gov/pubmed/34073703 http://dx.doi.org/10.3390/molecules26113123 |