Spray drying of folic acid within nano-emulsions: Optimization by Taguchi approach

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

(2016) Adeleh Mohammadi et al.   FOOD CHEMISTRY

Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions

(2016) Elham Assadpour et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins

(2016) Iman Katouzian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications

(2015) Rocío Pérez-Masiá et al.   FOOD CHEMISTRY

Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials

(2015) Hamid Rajabi et al.   FOOD HYDROCOLLOIDS

Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds

(2015) Seyed Mohammad Hashem Hosseini et al.   FOOD HYDROCOLLOIDS

Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

(2015) Afshin Faridi Esfanjani et al.   JOURNAL OF FOOD ENGINEERING

Fortification of Flour with Folic Acid

(2015) Robert J. Berry et al.   FOOD AND NUTRITION BULLETIN

Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and color

(2014) K. Mahdavee Khazaei et al.   CARBOHYDRATE POLYMERS

Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

(2014) Sahar Akhavan Mahdavi et al.   DRYING TECHNOLOGY

Ultrafiltration of oil-in-water emulsion by using ceramic membrane: Taguchi experimental design approach

(2013) Jania Križan Milić et al.   CENTRAL EUROPEAN JOURNAL OF CHEMISTRY

Production of W/O/W double emulsions. Part II: Influence of emulsification device on release of water by coalescence

(2013) Anna Schuch et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Emulsion stabilisation using polysaccharide–protein complexes

(2013) M. Evans et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of Pectin Type on Association and pH Stability of Whey Protein—Pectin Complexes

(2013) Hanna Salminen et al.   Food Biophysics

Taguchi design for optimization and development of antibacterial drug-loaded PLGA nanoparticles

(2013) Sonam et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?

(2012) Eléonore Bouyer et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Folate Recommendations for Pregnancy, Lactation, and Infancy

(2011) Yvonne Lamers   ANNALS OF NUTRITION AND METABOLISM

Cross-linked chitosan microspheres for oral delivery of insulin: Taguchi design and in vivo testing

(2011) S. Jose et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Stability and release properties of double emulsions for food applications

(2011) Lanny Sapei et al.   FOOD HYDROCOLLOIDS

Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying

(2010) Chetan A. Nayak et al.   DRYING TECHNOLOGY

Double Emulsions Stabilized by Food Biopolymers

(2010) Eric Dickinson   Food Biophysics

Encapsulation of Resveratrol Using Water-in-Oil-in-Water Double Emulsions

(2010) Yacine Hemar et al.   Food Biophysics

Designing W1/O/W2 double emulsions stabilized by protein–polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties

(2010) M.M. Murillo-Martínez et al.   FOOD HYDROCOLLOIDS

Making Oil-in-Water Emulsions by Ultrasound and Stability Evaluation Using Taguchi Method

(2010) M. T. Hamed Mosavian et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate

(2009) Rachel Lutz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate

(2009) Rachel Lutz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage

(2009) Elzbieta Gujska et al.   PLANT FOODS FOR HUMAN NUTRITION

Nano-emulsions: New applications and optimization of their preparation

(2008) J.M. Gutiérrez et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

Re-coalescence of emulsion droplets during high-energy emulsification

(2007) Seid Mahdi Jafari et al.   FOOD HYDROCOLLOIDS