Encapsulation of propolis extract in ovalbumin protein particles: characterization and in vitro digestion

Preparation of alcohol free propolis-alginate microcapsules, characterization and release property

(2019) Merve Keskin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of propolis in antimicrobial and antioxidative protection of food quality – A review

(2018) Katarzyna Pobiega et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Encapsulation of carotenoid-rich oil from Gac peel: Optimisation of the encapsulating process using a spray drier and the storage stability of encapsulated powder

(2018) Hoang V. Chuyen et al.   POWDER TECHNOLOGY

Propolis microparticles produced with pea protein: Characterization and evaluation of antioxidant and antimicrobial activities

(2018) Cristina Jansen-Alves et al.   FOOD HYDROCOLLOIDS

Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends

(2017) Poliana Moser et al.   FOOD CHEMISTRY

Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity

(2017) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Formation and colloidal stability of ovalbumin-retinol nanocomplexes

(2017) Flavia F. Visentini et al.   FOOD HYDROCOLLOIDS

Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles

(2016) Ellen Cristina Quirino Lacerda et al.   CARBOHYDRATE POLYMERS

Human Immunoglobulin E (IgE) Binding to Heated and Glycated Ovalbumin and Ovomucoid before and after in Vitro Digestion

(2011) Rodrigo Jiménez-Saiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING