Microparticles of yellow-orange cactus pear pulp (Opuntia ficus-indica) with cladode mucilage and maltodextrin as a food coloring in yogurt

Production and Storage Properties of Spray-Dried Red Beet Extract Using Polysaccharide-Based Carrier Systems

(2019) Larissa A. C. Zuanon et al.   International Journal of Food Engineering

Encapsulation of cactus ( Opuntia megacantha ) betaxanthins by ionic gelation and spray drying: A comparative study

(2018) María Carolina Otálora et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation and pigmenting potential of betalains of pitaya (Stenocereus pruinosus) fruit

(2018) Lilia Vargas-Campos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Betaxanthin-Rich Extract from Cactus Pear Fruits as Yellow Water-Soluble Colorant with Potential Application in Foods

(2018) José A. Fernández-López et al.   PLANT FOODS FOR HUMAN NUTRITION

Spray drying microencapsulation of betalain rich extracts from Escontria chiotilla and Stenocereus queretaroensis fruits using cactus mucilage

(2018) Soto-Castro Delia et al.   FOOD CHEMISTRY

Chemical and Antioxidant Properties of Betalains

(2017) Imen Belhadj Slimen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microencapsulation by spray drying of lemon essential oil: Evaluation of mixtures of mesquite gum–nopal mucilage as new wall materials

(2017) Stefani Cortés-Camargo et al.   JOURNAL OF MICROENCAPSULATION

Stability of betanin in pitaya powder and confection as affected by resistant maltodextrin

(2017) Safura Shaaruddin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties

(2017) Ismail Tontul et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Coloring attributes of betalains: a key emphasis on stability and future applications

(2017) Natália Martins et al.   Food & Function

Physicochemical and rheological properties of mucilage extracted from Opuntia ficus indica (L. Miller). Comparative study with guar gum and xanthan gum

(2017) Claudia Quinzio et al.   Journal of Food Measurement and Characterization

Stabilization of betalains: A review

(2016) Mohammad Imtiyaj Khan   FOOD CHEMISTRY

Effect of Spray Drying of Agave Fructans, Nopal Mucilage and Aloe Vera Juice

(2016) Vania S. Farías-Cervantes et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents

(2015) María Carolina Otálora et al.   FOOD CHEMISTRY

Microencapsulation of pulp and ultrafiltered cactus pear (Opuntia ficus-indica) extracts and betanin stability during storage

(2014) Cristina Vergara et al.   FOOD CHEMISTRY

Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

(2012) Zhongxiang Fang et al.   FOOD RESEARCH INTERNATIONAL

Effects of different encapsulation agents and drying process on stability of betalains extract

(2012) Kavitha Ravichandran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microencapsulation by spray drying of gallic acid with nopal mucilage (Opuntia ficus indica)

(2012) L. Medina-Torres et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray Drying of Fruit Juice Using Proteins as Additives

(2011) Shuosi Wang et al.   DRYING TECHNOLOGY

Comparative Analyses of Total Phenols, Antioxidant Activity, and Flavonol Glycoside Profile of Cladode Flours from Different Varieties of Opuntia spp.

(2011) Liliana Santos-Zea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Spray drying of nopal mucilage (Opuntia ficus-indica): Effects on powder properties and characterization

(2010) F.M. León-Martínez et al.   CARBOHYDRATE POLYMERS

Stabilization of the Bioactive Pigment ofOpuntiaFruits through Maltodextrin Encapsulation

(2010) Fernando Gandía-Herrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) C SAENZ et al.   FOOD CHEMISTRY

Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems

(2008) J.M. Obón et al.   JOURNAL OF FOOD ENGINEERING