The physicochemical properties and the release of sodium caseinate/ polysaccharide gum chlorophyll multiple-layer particles by rotary side-spray fluid bed technology

The Metabolism and Potential Bioactivity of Chlorophyll and Metallo‐chlorophyll Derivatives in the Gastrointestinal Tract

(2021) Siqiong Zhong et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation

(2021) Yu-Jung Tsai et al.   Foods

Influences of different carbohydrates as wall material on powder characteristics, encapsulation efficiency, stability and degradation kinetics of microencapsulated lutein by spray drying

(2020) Zhuang Ding et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lutein as a functional food ingredient: Stability and bioavailability

(2020) Mario Ochoa Becerra et al.   Journal of Functional Foods

Evaluation of powder-layering vs. spray-coating techniques in the manufacturing of a swellable/erodible pulsatile delivery system

(2020) Anastasia Foppoli et al.   DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

(2020) Lívia Pinto Heckert Bastos et al.   FOOD CHEMISTRY

Extraction of orange pectin based on the interaction between sodium caseinate and pectin

(2019) Jing-Nan Ren et al.   FOOD CHEMISTRY

Encapsulation of curcumin in zein/ caseinate/sodium alginate nanoparticles with improved physicochemical and controlled release properties

(2019) Qingguan Liu et al.   FOOD HYDROCOLLOIDS

Assessment of the Potential Use of Young Barley Shoots and Leaves for the Production of Green Juices

(2019) Agata Blicharz-Kania et al.   Sustainability

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

Microencapsulation of lutein by spray-drying: Characterization and stability analyses to promote its use as a functional ingredient

(2018) María Victoria Álvarez-Henao et al.   FOOD CHEMISTRY

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

Effect of water content on the flowability of hygroscopic powders

(2017) E. Juarez-Enriquez et al.   JOURNAL OF FOOD ENGINEERING

Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale ( Brassica oleracea var. acephala cv. Galega)

(2017) Jorge Armesto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of milk proteins–lutein complexes and the impact on lutein chemical stability

(2016) Jiang Yi et al.   FOOD CHEMISTRY

Effect of whey protein isolate and β-cyclodextrin wall systems on stability of microencapsulated vanillin by spray–freeze drying method

(2015) Swetank Y. Hundre et al.   FOOD CHEMISTRY

Encapsulation of spray dried β-carotene emulsion by fluidized bed coating technology

(2015) Claudia P. Coronel-Aguilera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

pH- and electro-response characteristics of bacterial cellulose nanofiber/sodium alginate hybrid hydrogels for dual controlled drug delivery

(2014) Xiangning Shi et al.   RSC Advances

Metabolic alterations of lutein, β-carotene and chlorophyll a during germination of two soybean sprout varieties

(2013) Jinwook Lee et al.   FOOD CHEMISTRY

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

(2013) Braulio Cervantes-Paz et al.   FOOD CHEMISTRY

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’ var.) powder

(2012) O.A. Caparino et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation in food science and biotechnology

(2011) Filomena Nazzaro et al.   CURRENT OPINION IN BIOTECHNOLOGY

Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability

(2010) F. Sansone et al.   JOURNAL OF FOOD ENGINEERING