The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder

Influence of spray drying conditions on the properties of avocado powder drink

(2018) Denise Dantas et al.   FOOD CHEMISTRY

Tayloring W/O/W emulsion composition for effective encapsulation: The role of PGPR in water transfer-induced swelling

(2018) Viktorija Eisinaite et al.   FOOD RESEARCH INTERNATIONAL

Spray-Drying of Milk-Blackberry Pulp Mixture: Effect of Carrier Agent on the Physical Properties of Powder, Water Sorption, and Glass Transition Temperature

(2018) Matheus Boeira Braga et al.   JOURNAL OF FOOD SCIENCE

Effects of different cooking methods on the chemical and physical properties of carrots and green peas

(2017) Mehmet Koç et al.   Innovative Food Science & Emerging Technologies

Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

(2017) Amália Soares dos Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Propolis encapsulation by spray drying: Characterization and stability

(2017) V.M. Busch et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties of honey supplemented with bee bread and propolis

(2017) S. Kowalski et al.   NATURAL PRODUCT RESEARCH

Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents

(2016) Luiza Siede Kuck et al.   FOOD CHEMISTRY

Gallic acid microparticles produced by spray chilling technique: Production and characterization

(2016) Larissa Consoli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

(2015) Sara Spinelli et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effects of the spray-drying temperatures on the physiochemical properties of an encapsulated bitter melon aqueous extract powder

(2015) Sing P. Tan et al.   POWDER TECHNOLOGY

Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder

(2015) Swaminathan Santhalakshmy et al.   POWDER TECHNOLOGY

Microencapsulation of Juçara (Euterpe edulisM.) Pulp by Spray Drying Using Different Carriers and Drying Temperatures

(2014) Milene Oliveira Pereira Bicudo et al.   DRYING TECHNOLOGY

Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder

(2014) S.N. Bhusari et al.   POWDER TECHNOLOGY

Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder

(2013) Poonam Mishra et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of Roasting on the Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (Corylus avellana L.)

(2012) Ebru Pelvan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses

(2012) Pollyanna Ibrahim Silva et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical Characterization of Whole Egg Powder Microencapsulated by Spray Drying

(2011) Mehmet Koç et al.   DRYING TECHNOLOGY

Nanoemulsions versus microemulsions: terminology, differences, and similarities

(2011) David Julian McClements   Soft Matter

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY

Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)

(2008) C SAENZ et al.   FOOD CHEMISTRY

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Functional Properties of Honey, Propolis, and Royal Jelly

(2008) M. Viuda-Martos et al.   JOURNAL OF FOOD SCIENCE

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

(2007) Nakarin Jinapong et al.   JOURNAL OF FOOD ENGINEERING