Identification of Cardamom Encapsulated Alginate-Whey Protein Concentrates Microcapsule Release Kinetics and Mechanism during Storage, Stew Process and Oral Consumption

An agent-based simulation of a release process for encapsulated flavour using the NetLogo platform

(2015) M. Zandi et al.   FLAVOUR AND FRAGRANCE JOURNAL

Simulation of Ascorbic Acid Release from Alginate-Whey Protein Concentrates Microspheres at the Simulated Gastrointestinal Condition Using Netlogo Platform

(2015) Mohsen Zandi   JOURNAL OF FOOD PROCESS ENGINEERING

Investigation of encapsulated diacetyl colloidosome release profile as a function of sintering process and release media properties

(2014) Mohsen Zandi et al.   FLAVOUR AND FRAGRANCE JOURNAL

Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan

(2014) Ghadeer F. Mehyar et al.   JOURNAL OF FOOD SCIENCE

Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions

(2013) M. Zandi et al.   FOOD RESEARCH INTERNATIONAL

Stability of active components of cardamom oleoresin in co-crystallized sugar cube during storage

(2013) Bikash R. Sardar et al.   JOURNAL OF FOOD ENGINEERING

Characterization of co-crystallized sucrose entrapped with cardamom oleoresin

(2012) Bikash R. Sardar et al.   JOURNAL OF FOOD ENGINEERING

BEST ESTIMATED TASTE DETECTION THRESHOLD FOR CARDAMOM (ELETTARIA CARDAMOMUM MATON) AROMA IN DIFFERENT MEDIA

(2010) AMUDHA SENTHIL et al.   JOURNAL OF SENSORY STUDIES

Release Profiles of Encapsulated Actives from Colloidosomes Sintered for Various Durations

(2008) Huai Nyin Yow et al.   LANGMUIR