The structural characterization, physicochemical properties, and stability of gardenia yellow pigment microcapsules

Study on ultrahigh-pressure extraction technology on properties of yellow extract from gardenia fruit

(2021) Tang Liqin et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Preparation of crocin nanocomplex in order to increase its physical stability

(2020) Dongze Li et al.   FOOD HYDROCOLLOIDS

Remodeling of β-Carotene-Encapsulated Protein-Stabilized Nanoparticles during Gastrointestinal Digestion In Vitro and in Mice

(2020) Ling Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules produced through spray and freeze-drying complex coacervated double emulsions

(2020) Nattapong Kanha et al.   FOOD CHEMISTRY

Beneficial Effects of Physical Activity and Crocin Against Adolescent Stress Induced Anxiety or Depressive-Like Symptoms and Dendritic Morphology Remodeling in Prefrontal Cortex in Adult Male Rats

(2019) Mohadeseh Ghalandari-Shamami et al.   NEUROCHEMICAL RESEARCH

Extraction optimization crocin pigments of saffron (Crocus sativus) using response surface methodology and determination stability of crocin microcapsules

(2019) Salih Karasu et al.   Journal of Food Measurement and Characterization

Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability

(2019) Zahra Ahmadian et al.   JOURNAL OF FOOD SCIENCE

Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules

(2019) Orranuch Norkaew et al.   FOOD CHEMISTRY

Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol

(2019) Muhammad Aslam Khan et al.   JOURNAL OF FOOD ENGINEERING

Stabilization of a saffron extract through its encapsulation within electrospun/electrosprayed zein structures

(2019) Ali Alehosseini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of gelatin/zein nanofibers by hybrid electrospinning

(2018) Lingli Deng et al.   FOOD HYDROCOLLOIDS

Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials

(2018) Diego Santiago Tupuna et al.   INDUSTRIAL CROPS AND PRODUCTS

Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion

(2018) Mudasir Ahmad et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Modeling and stability study of the anthocyanin-rich maoberry fruit extract in the fast-dissolving spray-dried microparticles

(2018) Bancha Yingngam et al.   POWDER TECHNOLOGY

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

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

Encapsulation efficiency and controlled release of Ganoderma lucidum polysaccharide microcapsules by spray drying using different combinations of wall materials

(2018) Ping Shao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Assessment of physicochemical characteristics, thermal stability and release profile of ascorbic acid microcapsules obtained by complex coacervation

(2018) Michele Cristina Rodrigues da Cruz et al.   FOOD HYDROCOLLOIDS

Microencapsulation of Tender Coconut Water by Spray Drying: Effect of Moringa oleifera Gum, Maltodextrin Concentrations, and Inlet Temperature on Powder Qualities

(2017) Reshma B Nambiar et al.   Food and Bioprocess Technology

Thermal and ultraviolet–visible light stability kinetics of co-nanoencapsulated carotenoids

(2017) Médelin Marques da Silva et al.   FOOD AND BIOPRODUCTS PROCESSING

Structural, physicochemical and biological properties of spray-dried wine powders

(2017) Agnieszka Wilkowska et al.   FOOD CHEMISTRY

Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

(2017) Lina F. Ballesteros et al.   FOOD CHEMISTRY

Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

(2017) Mariel Calderón-Oliver et al.   FOOD HYDROCOLLOIDS

Discovery and LC-MS Characterization of New Crocins in Gardeniae Fructus and Their Neuroprotective Potential

(2017) Yang Ni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying

(2016) Seid-Mahdi Jafari et al.   CARBOHYDRATE POLYMERS

Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin

(2016) Sahar Akhavan Mahdavi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

(2016) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization

(2016) Aysu Tolun et al.   JOURNAL OF BIOTECHNOLOGY

Microencapsulation of Black Glutinous Rice Anthocyanins Using Maltodextrins Produced from Broken Rice Fraction as Wall Material by Spray Drying and Freeze Drying

(2016) Thunnop Laokuldilok et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Modified SPI improves the emulsion properties and oxidative stability of fish oil microcapsules

(2015) Yating Zhang et al.   FOOD HYDROCOLLOIDS

Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters

(2015) Marco Paini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Deciphering the binding patterns and conformation changes upon the bovine serum albumin–rosmarinic acid complex

(2015) Xin Peng et al.   Food & Function

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

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

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

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

(2013) Leïla Aberkane et al.   Food and Bioprocess Technology

On the quality control of traded saffron by means of transmission Fourier-transform mid-infrared (FT-MIR) spectroscopy and chemometrics

(2013) Stella A. Ordoudi et al.   FOOD CHEMISTRY

Effect of pulsed electric field on the secondary structure and thermal properties of soy protein isolate

(2011) Yan Yan Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Improved incorporation and stabilisation of β-carotene in hydrocolloids using glycerol

(2010) Amparo López-Rubio et al.   FOOD CHEMISTRY

Fish oil encapsulation with chitosan using ultrasonic atomizer

(2007) Wanwimol Klaypradit et al.   LWT-FOOD SCIENCE AND TECHNOLOGY