Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin-Gum Arabic

Alternatives to Those Artificial FD&C Food Colorants

(2012) Ronald E. Wrolstad et al.   Annual Review of Food Science and Technology

Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

(2011) D.M. Jiménez-Aguilar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

MICROENCAPSULATION OF LYCOPENE BY GELATIN-PECTIN COMPLEX COACERVATION

(2011) D.F. SILVA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Lipid Encapsulation in Glassy Matrices of Sugar-Gelatin Systems in Freeze-Drying

(2010) Vikas Kaushik et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Stabilization of the Bioactive Pigment ofOpuntiaFruits through Maltodextrin Encapsulation

(2010) Fernando Gandía-Herrero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

(2010) V.R.N. Telis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

(2009) Debora V. Mendanha et al.   FOOD RESEARCH INTERNATIONAL

Efficacy of pullulan in emulsification of turmeric oleoresin and its subsequent microencapsulation

(2008) Amol C. Kshirsagar et al.   FOOD CHEMISTRY