Comparative Study of Cinnamon and Paprika Oleoresins Encapsulated by Spray Chilling and Particles from Gas Saturated Solutions Techniques: Evaluation of Physical Characteristics and Oleoresins Release in Food Simulated Media

Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.

(2022) Fernanda Ramalho Procopio et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lipid composition optimization in spray congealing technique and testing with curcumin-loaded microparticles

(2021) G.D Sorita et al.   ADVANCED POWDER TECHNOLOGY

Analysis of the Adsorption and Release Processes of Bioactives from Lamiaceae Plant Extracts on Alginate Microbeads

(2021) Maja Benković et al.   Food and Bioprocess Technology

Development of Controlled Delivery Functional Systems by Microencapsulation of Different Extracts of Plants: Hypericum perforatum L., Salvia officinalis L. and Syzygium aromaticum

(2021) Berta N. Estevinho et al.   Food and Bioprocess Technology

Production of pungency-suppressed capsaicin microcapsules by spray chilling

(2021) Zehra Günel et al.   Food Bioscience

Microencapsulation of carotenoid-rich materials: A review

(2021) Priscila Dayane de Freitas Santos et al.   FOOD RESEARCH INTERNATIONAL

Fine powder of lipid microparticles – spray drying process development and optimization

(2021) Eliza Wolska   JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY

Microencapsulation of linseed oil enriched with carrot pomace extracts using Particles from Gas Saturated Solutions (PGSS) process

(2021) Stefan Klettenhammer et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations

(2021) Jayne de Abreu Figueiredo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interplaying Effects of Wall and Core Materials on the Property and Functionality of Microparticles for Co-Encapsulation of Vitamin E with Coenzyme Q10

(2020) Nan Fu et al.   Food and Bioprocess Technology

Encapsulation of the Antioxidant Tyrosol and Characterization of Loaded Microparticles: an Integrative Approach on the Study of the Polymer-Carriers and Loading Contents

(2020) Filipa Paulo et al.   Food and Bioprocess Technology

Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds

(2020) Stefan Klettenhammer et al.   Foods

Release of catechin from Azivash gum-polyvinyl alcohol electrospun nanofibers in simulated food and digestion media

(2020) Seyedeh Zahra Hoseyni et al.   FOOD HYDROCOLLOIDS

Functional Activity of Oils from Brewer’s Spent Grain Extracted by Supercritical Carbon Dioxide

(2019) Giovanna Ferrentino et al.   Food and Bioprocess Technology

Spray Drying Encapsulation of Elderberry Extract and Evaluating the Release and Stability of Phenolic Compounds in Encapsulated Powders

(2019) A. Marisa Ribeiro et al.   Food and Bioprocess Technology

Impact of particle size on functional, physicochemical properties and antioxidant activity of cladode powder (Opuntia ficus-indica)

(2019) Bouchra Nabil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Encapsulation of Oils Recovered from brewer’s Spent Grain by Particles from Gas Saturated Solutions Technique

(2019) John Ndayishimiye et al.   Food and Bioprocess Technology

Impact of powder particle structure on the oxidation stability and color of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders

(2019) Klara Haas et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of caffeic acid and its release using a w/o/w double emulsion method: Assessment of formulation parameters

(2018) Filipa Paulo et al.   DRYING TECHNOLOGY

Microencapsulation of Curcumin by a Spray-Drying Technique Using Gum Arabic as Encapsulating Agent and Release Studies

(2018) Andreea Bucurescu et al.   Food and Bioprocess Technology

The influence of the storage temperature on the stability of lipid microparticles containing ginger oleoresin

(2018) Vivian Boesso Oriani et al.   FOOD RESEARCH INTERNATIONAL

Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity

(2018) Fernanda Ramalho Procopio et al.   FOOD RESEARCH INTERNATIONAL

Formation, characterization and release behavior of citrus oil-polymer microparticles using particles from gas saturated solutions (PGSS) process

(2018) John Ndayishimiye et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition

(2018) Ana Lúcia Fadini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of omega-3 polyunsaturated fatty acids and astaxanthin-rich salmon oil using particles from gas saturated solutions (PGSS) process

(2018) Monjurul Haq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of ascorbic acid microencapsulated by the spray chilling technique using palm oil and fully hydrogenated palm oil

(2018) Juliana Domingues dos Santos Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of Different Wall Matrix Biopolymers on the Properties of Spray-Dried Pequi Oil and on the Stability of Bioactive Compounds

(2017) Érica R. Oliveira et al.   Food and Bioprocess Technology

Carotenoids microencapsulation by spray drying method and supercritical micronization

(2017) Emilia Janiszewska-Turak   FOOD RESEARCH INTERNATIONAL

Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling

(2017) Fernando Eustáquio de Matos-Jr et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars

(2016) Gabriel Bonetto Bampi et al.   Food and Bioprocess Technology

Release behavior of quercetin from chitosan-fish gelatin edible films influenced by electron beam irradiation

(2016) Nasreddine Benbettaïeb et al.   FOOD CONTROL

Solid lipid microparticles produced by spray chilling technique to deliver ginger oleoresin: Structure and compound retention

(2016) Vivian Boesso Oriani et al.   FOOD RESEARCH INTERNATIONAL

Gallic acid microparticles produced by spray chilling technique: Production and characterization

(2016) Larissa Consoli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application

(2016) Izabela Dutra Alvim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders

(2016) Gulsah Caliskan et al.   POWDER TECHNOLOGY

Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices

(2016) Natália Martins et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

(2014) Parastoo Pourashouri et al.   Food and Bioprocess Technology

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

Release Kinetics of Tocopherol and Quercetin from Binary Antioxidant Controlled-Release Packaging Films

(2012) Xi Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid lipid nanoparticles: an oral bioavailability enhancer vehicle

(2011) Harshad Harde et al.   Expert Opinion on Drug Delivery