Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends

Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release

(2018) Miriam Estévez et al.   FOOD CHEMISTRY

Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt

(2017) Kanta Yadav et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

(2015) Volnei Brito de Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

A procyanidin-rich extract encapsulated in water-in-oil-in-water emulsions produced by premix membrane emulsification

(2015) Rikkert Berendsen et al.   FOOD HYDROCOLLOIDS

Interaction of polyphenols and multilayered liposomal-encapsulated grape seed extract with native and heat-treated proteins

(2014) Monika Gibis et al.   FOOD HYDROCOLLOIDS

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil

(2013) Regiane Victória de Barros Fernandes et al.   CARBOHYDRATE POLYMERS

Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

(2012) Betul Cilek et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying

(2012) Cristhiane Caroline Ferrari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

(2011) Susana Chamorro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

(2011) Johan Alftrén et al.   FOOD HYDROCOLLOIDS

How To Prepare and Stabilize Very Small Nanoemulsions

(2011) Thomas Delmas et al.   LANGMUIR

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research

(2011) Jacqui M. McRae et al.   MOLECULES

Stability of polyphenolic extracts from grape seeds after thermal treatments

(2010) Gabriel Davidov-Pardo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability

(2010) F. Sansone et al.   JOURNAL OF FOOD ENGINEERING

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY