Fructans with different degrees of polymerization and their performance as carrier matrices of spray dried blue colorant

Natural blue food colorants: Consumer acceptance, current alternatives, trends, challenges, and future strategies

(2021) Maria Isabel Landim Neves et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Milk colloidal system as a reaction medium and carrier for the natural blue colorant obtained from the cross-linking between genipin and milk proteins

(2020) Maria Isabel Landim Neves et al.   Innovative Food Science & Emerging Technologies

Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product

(2020) Bianca R. Albuquerque et al.   FOOD CHEMISTRY

Behavior of inulin, polydextrose, and egg albumin as carriers of Bougainvillea glabra bracts extract: Rheological performance and powder characterization

(2020) Fernanda Kuhn et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ficus carica L. and Prunus spinosa L. extracts as new anthocyanin-based food colorants: A thorough study in confectionery products

(2020) Emanueli Backes et al.   FOOD CHEMISTRY

Encapsulation of curcumin in milk powders by spray-drying: Physicochemistry, rehydration properties, and stability during storage

(2019) Maria Isabel Landin Neves et al.   POWDER TECHNOLOGY

Effect of Agave Fructans and Maltodextrin on Zn2+ Chlorophyll Microencapsulation by Spray Drying

(2019) Cesar Femat-Castañeda et al.   JOURNAL OF FOOD QUALITY

Using polysaccharides for the enhancement of functionality of foods: A review

(2019) Xu Lu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of skim milk powder by spray-drying from transglutaminase treated milk concentrates: Effects on physicochemical, powder flow, thermal and microstructural characteristics

(2019) Betül Er et al.   INTERNATIONAL DAIRY JOURNAL

Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification

(2019) Greice Carine Raddatz et al.   POWDER TECHNOLOGY

Bioactive-loaded nanocarriers for functional foods: from designing to bioavailability

(2019) Cristian Dima et al.   Current Opinion in Food Science

Stability of spray-dried beetroot extract using oligosaccharides and whey proteins

(2018) Eloá Lourenço do Carmo et al.   FOOD CHEMISTRY

Retention and pre-colon bioaccessibility of oleuropein in starchy food matrices, and the effect of microencapsulation by using inulin

(2018) Camila Pacheco et al.   Journal of Functional Foods

Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates

(2018) Fengjiao Fan et al.   Food Science & Nutrition

Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions

(2018) Silvani Verruck et al.   FOOD RESEARCH INTERNATIONAL

Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders

(2017) S. Chever et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural Colorants: Food Colorants from Natural Sources

(2017) Gregory T. Sigurdson et al.   Annual Review of Food Science and Technology

Characterisation of flow properties of foutou and foufou flours, staple foods in West Africa, using the FT4 powder rheometer

(2017) E. H. Gnagne et al.   Journal of Food Measurement and Characterization

Microencapsulation of lipophilic bioactive compounds using prebiotic carbohydrates: Effect of the degree of inulin polymerization

(2016) Eric Keven Silva et al.   CARBOHYDRATE POLYMERS

Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

(2016) Ellen Cristina Quirino Lacerda et al.   CARBOHYDRATE POLYMERS

Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

(2016) Regiane Victória de Barros Fernandes et al.   Food and Bioprocess Technology

The functional and nutritional aspects of hydrocolloids in foods

(2016) Juan-Mei Li et al.   FOOD HYDROCOLLOIDS

Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants?

(2016) J.E. Brauch et al.   FOOD RESEARCH INTERNATIONAL

Natural food pigments and colorants

(2016) Delia B Rodriguez-Amaya   Current Opinion in Food Science

Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil

(2015) Eric Keven Silva et al.   CARBOHYDRATE POLYMERS

Bioactive Encapsulated Powders for Functional Foods—a Review of Methods and Current Limitations

(2015) Giovana Bonat Celli et al.   Food and Bioprocess Technology

Influence of wall matrix systems on the properties of spray-dried microparticles containing fish oil

(2014) Diego Alvarenga Botrel et al.   FOOD RESEARCH INTERNATIONAL

Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii

(2013) Diep Duongthingoc et al.   FOOD CHEMISTRY

The abundance and variety of carbohydrate-active enzymes in the human gut microbiota

(2013) Abdessamad El Kaoutari et al.   NATURE REVIEWS MICROBIOLOGY

Food powders: Surface and form characterization revisited

(2012) I. Murrieta-Pazos et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

(2011) Carlise B. Fritzen-Freire et al.   FOOD RESEARCH INTERNATIONAL

Functional oligosaccharides: production, properties and applications

(2010) Seema Patel et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Inulin-enriched dairy desserts: Physicochemical and sensory aspects

(2009) L. González-Tomás et al.   JOURNAL OF DAIRY SCIENCE