Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder

Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules

(2017) Samira Shamaei et al.   Innovative Food Science & Emerging Technologies

Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts

(2016) Luis Daniel Daza et al.   FOOD AND BIOPRODUCTS PROCESSING

Interactions of milk α- and β-casein with malvidin-3-O-glucoside and their effects on the stability of grape skin anthocyanin extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Advances in batch culture fermented Coriolus versicolor medicinal mushroom for the production of antibacterial compounds

(2016) Dunja Duvnjak et al.   Innovative Food Science & Emerging Technologies

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

Characterization of commercial dried milk and some of its derivatives by differential scanning calorimetry

(2016) Alessandro Pugliese et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

(2016) Slađana Žilić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea (Camellia sinensis L.) Bioactive Compounds by Spray Drying

(2015) Ana Belščak-Cvitanović et al.   Food and Bioprocess Technology

Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

(2015) Volnei Brito de Souza et al.   FOOD AND BIOPRODUCTS PROCESSING

Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

(2015) Valdir Aniceto Pereira et al.   FOOD HYDROCOLLOIDS

Effect of wall material on the antioxidant activity and physicochemical properties ofRubus fruticosusjuice microcapsules

(2015) Dafne I. Díaz et al.   JOURNAL OF MICROENCAPSULATION

Spray drying-microencapsulation of cinnamon infusions (Cinnamomum zeylanicum) with maltodextrin

(2015) R. Santiago-Adame et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of processing conditions on powder properties of black glutinous rice (Oryza sativa L.) bran anthocyanins produced by spray drying and freeze drying

(2015) Thunnop Laokuldilok et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microparticles containing guaraná extract obtained by spray-drying technique: development and characterization

(2015) Traudi Klein et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Microparticles containing guaraná extract obtained by spray-drying technique: development and characterization

(2015) Traudi Klein et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

pH-sensitive microparticles for oral drug delivery based on alginate/oligochitosan/Eudragit® L100-55 “sandwich” polyelectrolyte complex

(2013) Bojan Čalija et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

(2013) Slađana Žilić et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder

(2012) Mahboubeh Fazaeli et al.   FOOD AND BIOPRODUCTS PROCESSING

The influence of different time durations of thermal processing on berries quality

(2012) Patricia Arancibia-Avila et al.   FOOD CONTROL

Microencapsulation by Freeze-Drying of Potassium Norbixinate and Curcumin with Maltodextrin: Stability, Solubility, and Food Application

(2012) Mirian Sousdaleff et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Black soybean anthocyanins inhibit adipocyte differentiation in 3T3-L1 cells

(2012) Hye-Kyeong Kim et al.   NUTRITION RESEARCH

Melanoidins produced by the Maillard reaction: Structure and biological activity

(2011) He-Ya Wang et al.   FOOD CHEMISTRY

DEGRADATION KINETICS AND COLOR STABILITY OF SPRAY-DRIED ENCAPSULATED ANTHOCYANINS FROM HIBISCUS SABDARIFFA L.

(2011) ZUHAILI IDHAM et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Fourier transform infrared spectroscopy and multivariate analysis for the detection and quantification of different milk species

(2010) N. Nicolaou et al.   JOURNAL OF DAIRY SCIENCE

Acidulant and oven type affect total anthocyanin content of blue corn cookies

(2010) Jian Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates

(2009) Hugo Espinosa-Andrews et al.   CARBOHYDRATE POLYMERS

Effects of Black Soybean [Glycine max (L.) Merr.] Seed Coats and Its Anthocyanidins on Colonic Inflammation and Cell Proliferationin Vitroandin Vivo

(2008) Jung-Mi Kim et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Direct measurement of the total antioxidant capacity of cereal products

(2008) Arda Serpen et al.   JOURNAL OF CEREAL SCIENCE

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL