Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food

Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

(2021) María Gabriela Bordón et al.   POWDER TECHNOLOGY

Injection Molding of Low-Density Polyethylene (LDPE) as a Model Polymer: Effect of Molding Parameters on the Microstructure and Crystallinity

(2021) César Leyva-Porras et al.   Polymers

Solid-State Characterization and Role of Solvent Molecules on the Crystal Structure, Packing and Physiochemical Properties of Different Quercetin Solvates

(2020) Panayiotis Klitou et al.   CRYSTAL GROWTH & DESIGN

Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies

(2020) Claudia I. Piñón-Balderrama et al.   Processes

Preparation of Spray-Dried Functional Food: Effect of Adding Bacillus clausii Bacteria as a Co-Microencapsulating Agent on the Conservation of Resveratrol

(2020) Daniel Vázquez-Maldonado et al.   Processes

Co-microencapsulation of γ-aminobutyric acid (GABA) and probiotic bacteria in thermostable and biocompatible exopolysaccharides matrix

(2020) Pooja Pandey et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility

(2020) Qing Guo et al.   FOOD HYDROCOLLOIDS

Use of whey protein isolate and gum Arabic for the co-encapsulation of probiotic Lactobacillus plantarum and phytosterols by complex coacervation: Enhanced viability of probiotic in Iranian white cheese

(2020) Sohrab Sharifi et al.   FOOD HYDROCOLLOIDS

Evaluation of the Spray Drying Conditions of Blueberry Juice-Maltodextrin on the Yield, Content, and Retention of Quercetin 3-d-Galactoside

(2019) María Saavedra-Leos et al.   Polymers

Co-encapsulation of bioactive compounds from blackberry juice and probiotic bacteria in biopolymeric matrices

(2019) M.A. Colín-Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of viability and storage stability of Lactobacillus acidophillus when encapsulated with the prebiotics rice bran, inulin and Hi-maize

(2019) Gabriela Poletto et al.   FOOD HYDROCOLLOIDS

Spray Drying of Blueberry Juice-Maltodextrin Mixtures: Evaluation of Processing Conditions on Content of Resveratrol

(2019) César Leyva-Porras et al.   Antioxidants

Degradation kinetics of encapsulated grape skin phenolics and micronized grape skins in various water activity environments and criteria to develop wide-ranging and tailor-made food applications

(2017) Vera Lavelli et al.   Innovative Food Science & Emerging Technologies

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

(2017) María Z. Saavedra–Leos et al.   CyTA-Journal of Food

Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies

(2016) Kabo Masisi et al.   FOOD CHEMISTRY

Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

(2016) Lan-Sook Lee et al.   JOURNAL OF CEREAL SCIENCE

Microencapsulation of probiotic jussara ( Euterpe edulis M.) juice by spray drying

(2016) Diego R.S.F. Paim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics, prebiotics and synbiotics- a review

(2015) Kavita. R. Pandey et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying

(2015) R. Rajam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological Application of Maltodextrins According to the Degree of Polymerization

(2015) Zenaida Saavedra-Leos et al.   MOLECULES

Physical properties of inulin and inulin–orange juice: Physical characterization and technological application

(2014) M.Z. Saavedra-Leos et al.   CARBOHYDRATE POLYMERS

Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying

(2014) V.M. Silva et al.   FOOD RESEARCH INTERNATIONAL

Probiotic functional foods: Survival of probiotics during processing and storage

(2014) M.K. Tripathi et al.   Journal of Functional Foods

Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil

(2013) Regiane Victória de Barros Fernandes et al.   CARBOHYDRATE POLYMERS

Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

(2012) Betul Cilek et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of polysaccharides and storage during processing on the properties of mango seed kernel extract (microencapsulation)

(2012) Pitchaon Maisuthisakul et al.   FOOD CHEMISTRY

The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying

(2009) B. Adhikari et al.   JOURNAL OF FOOD ENGINEERING

Chitosan and mint mixture: A new preservative for meat and meat products

(2007) Sweetie R. Kanatt et al.   FOOD CHEMISTRY