Binary blend of maltodextrin and whey protein outperforms gum Arabic as superior wall material for squalene encapsulation

Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions

(2021) Qiwei Du et al.   FOOD HYDROCOLLOIDS

Chitosan – Whey protein as efficient delivery system for squalene: Characterization and functional food application

(2019) R.G. Kumar Lekshmi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation

(2018) Rezvan Shaddel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microencapsulation of refined kenaf ( Hibiscus cannabinus L.) seed oil by spray drying using β-cyclodextrin/gum arabic/sodium caseinate

(2018) Sook Chin Chew et al.   JOURNAL OF FOOD ENGINEERING

Production, characterization and controlled release studies of biodegradable polymer microcapsules incorporating neem seed oil by spray drying

(2018) Kanyarat Sittipummongkol et al.   Food Packaging and Shelf Life

Effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles

(2017) Pedro Henrique Campelo et al.   INDUSTRIAL CROPS AND PRODUCTS

Evaluation of chitosan as a wall material for microencapsulation of squalene by spray drying: Characterization and oxidative stability studies

(2017) Lekshmi R.G. Kumar et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation of Bifidobacterium animalis subsp. lactis

(2017) Yeimy A. Rodríguez-Restrepo et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Biopolymer-prebiotic carbohydrate blends and their effects on the retention of bioactive compounds and maintenance of antioxidant activity

(2016) Eric Keven Silva et al.   CARBOHYDRATE POLYMERS

Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes

(2016) Natalia Castro 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

In-vitro gastrointestinal digestion of kenaf seed oil-in-water nanoemulsions

(2016) Ai Mun Cheong et al.   INDUSTRIAL CROPS AND PRODUCTS

Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying

(2016) Regiane Victória de Barros Fernandes et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of whey protein concentrate as drying aid and drying parameters on physicochemical and functional properties of spray dried beetroot juice concentrate

(2016) Bindu Bazaria et al.   Food Bioscience

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

(2015) Chaoying Qiu et al.   FOOD CHEMISTRY

Ultrasound-assisted encapsulation of annatto seed oil: Retention and release of a bioactive compound with functional activities

(2015) Eric Keven Silva et al.   FOOD RESEARCH INTERNATIONAL

Formation of whey protein isolate hydrolysate stabilised nanoemulsion

(2014) Randy Adjonu et al.   FOOD HYDROCOLLOIDS

Influence of emulsion composition and ultrasonication time on flaxseed oil powder properties

(2014) Ismail Tontul et al.   POWDER TECHNOLOGY

Emulsion stabilisation using polysaccharide–protein complexes

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

Microencapsulation of Rosemary Essential Oil: Characterization of Particles

(2013) Regiane Victória de Barros Fernandes et al.   DRYING TECHNOLOGY

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

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

Encapsulation of Flaxseed Oil Using a Benchtop Spray Dryer for Legume Protein–Maltodextrin Microcapsule Preparation

(2013) Asli Can Karaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristics of soy sauce powders spray-dried using dairy whey proteins and maltodextrins as drying aids

(2013) Wei Wang et al.   JOURNAL OF FOOD ENGINEERING

Advances in fabrication of emulsions with enhanced functionality using structural design principles

(2012) David Julian McClements   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

(2012) Mahboubeh Fazaeli et al.   FOOD AND BIOPRODUCTS PROCESSING

Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

(2012) Helena C.F. Carneiro et al.   JOURNAL OF FOOD ENGINEERING

Preparation, characterization, in vitro drug release and biological studies of curcumin loaded dextran sulphate–chitosan nanoparticles

(2011) A. Anitha et al.   CARBOHYDRATE POLYMERS

Spray-dried conjugated linoleic acid encapsulated with Maillard reaction products of whey proteins and maltodextrin

(2010) Kyeong-Ok Choi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Morphological and Physicochemical Characterization of Commercial Maltodextrins with Different Degrees of Dextrose-Equivalent

(2010) C. Y. Takeiti et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying

(2008) Seid Mahdi Jafari et al.   DRYING TECHNOLOGY

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

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY

Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin

(2008) E. K. Bae et al.   JOURNAL OF MICROENCAPSULATION