Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study

Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study

(2021) Loleny Tavares et al.   POWDER TECHNOLOGY

In Vitro Bioaccessibility of Carotenoids and Chlorophylls in a Diverse Collection of Spinach Accessions and Commercial Cultivars

(2020) Micaela Hayes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydrophobic interaction driving the binding of soybean protein isolate and chlorophyll: Improvements to the thermal stability of chlorophyll

(2020) Jiarui Cao et al.   FOOD HYDROCOLLOIDS

Enhancement of the Stability of Chlorophyll using Chlorophyll-encapsulated Polycaprolactone Microparticles based on Droplet Microfluidics

(2019) Ching-Ju Hsiao et al.   FOOD CHEMISTRY

Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties

(2019) Zhi-Hong Zhang et al.   JOURNAL OF FOOD ENGINEERING

Polysaccharides from bamboo shoots processing by-products: New insight into extraction and characterization

(2018) Guangjing Chen et al.   FOOD CHEMISTRY

Preparation and characterization of squalene microcapsules by complex coacervation

(2018) Risheng Jin et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Physicochemical Properties of Lutein-Loaded Microcapsules and Their Uptake via Caco-2 Monolayers

(2018) Tong Zhao et al.   MOLECULES

Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin

(2018) Yu-Ra Kang et al.   FOOD CHEMISTRY

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

(2018) Gulay Ozkan et al.   FOOD CHEMISTRY

Novel biologically active principles from spinach, goji and quinoa

(2018) Serena Fiorito et al.   FOOD CHEMISTRY

Comprehensive chlorophyll composition in the main edible seaweeds

(2017) Kewei Chen et al.   FOOD CHEMISTRY

Complex coacervation of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery

(2017) Yang Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Two types of amorphous protein particles facilitate crystal nucleation

(2017) Tomoya Yamazaki et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Optimization of broccoli microencapsulation process by complex coacervation using response surface methodology

(2016) F.M. Sánchez et al.   Innovative Food Science & Emerging Technologies

Optimisation of the complex coacervation between canola protein isolate and chitosan

(2016) Peg Gee Chang et al.   JOURNAL OF FOOD ENGINEERING

Encapsulation of (−)-epigallocatechin gallate into liposomes and into alginate or chitosan microparticles reinforced with liposomes

(2016) Katja Istenič et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pluronic-encapsulated natural chlorophyll nanocomposites for in vivo cancer imaging and photothermal/photodynamic therapies

(2014) Maoquan Chu et al.   BIOMATERIALS

Simultaneous determination of red and yellow artificial food colourants and carotenoid pigments in food products

(2014) Yixiao Shen et al.   FOOD CHEMISTRY

Microencapsulation of krill oil using complex coacervation

(2014) Sarya Aziz et al.   JOURNAL OF MICROENCAPSULATION

Antimicrobial and antioxidant activities of carvacrol microencapsulated in hydroxypropyl-beta-cyclodextrin

(2014) Juliane A. Kamimura et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) – A response surface approach

(2014) María Reyes González-Centeno et al.   ULTRASONICS SONOCHEMISTRY

Microencapsulation of capsanthin by soybean protein isolate-chitosan coacervation and microcapsule stability evaluation

(2013) Jun-Xia Xiao et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Development of solid lipid nanoparticles and nanostructured lipid carriers for improving ocular delivery of acyclovir

(2012) Ali Seyfoddin et al.   DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY

Complex coacervation of soybean protein isolate and chitosan

(2012) Guo-Qing Huang et al.   FOOD CHEMISTRY

Characterization of complexes of soy protein and chitosan heated at low pH

(2012) Yang Yuan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of physicochemical properties of carotenoids on their bioaccessibility, intestinal cell uptake, and blood and tissue concentrations

(2012) Charlotte Sy et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study

(2011) Yangchao Luo et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Microencapsulation using vibrating technology

(2011) Micheal Whelehan et al.   JOURNAL OF MICROENCAPSULATION

Preparation and characterization of chitosan/cashew gum beads loaded with Lippia sidoides essential oil

(2010) Haroldo C.B. Paula et al.   Materials Science & Engineering C-Materials for Biological Applications