Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

The Anti-inflammatory Effects of Dietary Anthocyanins against Ulcerative Colitis

(2019) Shiyu Li et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Copigmentation of cyanidin 3-O-glucoside with phenolics: Thermodynamic data and thermal stability

(2019) Nattapong Kanha et al.   Food Bioscience

Double emulsion followed by complex coacervation as a promising method for protection of black raspberry anthocyanins

(2018) Rezvan Shaddel et al.   FOOD HYDROCOLLOIDS

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

(2016) Regina Cortez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

(2016) Thunnop Laokuldilok et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: Effect of interfacial composition

(2015) Rikkert Berendsen et al.   FOOD CHEMISTRY

Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness

(2013) Glaucia A. Rocha-Selmi et al.   FOOD CHEMISTRY

Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

(2013) Ziming Yang et al.   FOOD CHEMISTRY

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

(2013) Floirendo P. Flores et al.   FOOD CHEMISTRY

Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology

(2013) Mahmood Akhtar et al.   FOOD HYDROCOLLOIDS

Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin-Gum Arabic

(2012) Larissa Angélica Cirelli Zuanon et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Challenges for the Delivery of Long-Chain n-3 Fatty Acids in Functional Foods

(2012) Amit Taneja et al.   Annual Review of Food Science and Technology

In situ synthesis of polysaccharide nanoparticles via polyion complex of carboxymethyl cellulose and chitosan

(2011) Sachiko Kaihara et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

(2011) Zhijian Dong et al.   JOURNAL OF FOOD ENGINEERING

DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY-DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.

(2011) ZUHAILI IDHAM et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

(2010) Yacine Hemar et al.   Food Biophysics

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

(2010) R. Sompong et al.   FOOD CHEMISTRY

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

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

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

Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods

(2008) B.J. Xu et al.   JOURNAL OF FOOD SCIENCE