Katja Istenič

Encapsulation of resveratrol into Ca-alginate submicron particles

B. Bugarski, V. Nedović, M. Bele, 2015 .

Encapsulation of pantothenic acid into liposomes and into alginate or alginate–pectin microparticles loaded with liposomes

N. P. Ulrih, K. Kogej, Nataša Šegatin, 2017, Journal of Food Engineering.

Bioactivity of Cod and Chicken Protein Hydrolysates 
before and after in vitro Gastrointestinal Digestion.

R. Jónsdóttir, T. Wulff, A. Almgren, 2017, Food technology and biotechnology.

Encapsulation of non-dewaxed propolis by freeze-drying and spray-drying using gum Arabic, maltodextrin and inulin as coating materials

S. Lević, V. Nedović, M. Humar, 2019, Food and Bioproducts Processing.

Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells.

R. Jónsdóttir, T. Wulff, I. Undeland, 2015, Journal of the science of food and agriculture.

Stabilisation of Lutein and Lutein Esters with Polyoxyethylene Sorbitan Monooleate, Medium-Chain Triglyceride Oil and Lecithin

I. Pravst, N. P. Ulrih, M. Skrt, 2021, Foods.

Encapsulation of (-)-epigallocatechin gallate into liposomes and into alginate or chitosan microparticles reinforced with liposomes.

N. Poklar Ulrih, R. Cerc Korošec, Katja Istenič, 2016, Journal of the science of food and agriculture.

Thermal protection and pH-gated release of folic acid in microparticles and nanoparticles for food fortification.

Ilja Gasan Osojnik Črnivec, N. Poklar Ulrih, Katja Istenič, 2020, Food & Function.