4.7 Review

Strategies for improving loading of emulsion-based functional oil powder

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Physical

Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives

Zhixiang Cai et al.

Summary: This review provides a comprehensive overview of the recent progress in emulsion stability, with a particular focus on the relationship between interfacial layer characteristics and the formation and stability of food emulsions. By exploring the structure of the interfacial layer, this paper aims to gain a deeper understanding of the common characteristics and emulsification stability behavior of adsorption emulsifiers with different interfacial layer structures.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2023)

Review Chemistry, Physical

Multiscale combined techniques for evaluating emulsion stability: A critical review

Hui Niu et al.

Summary: This paper discusses the instability phenomena and mechanisms of emulsions, as well as the effects of interfacial films on the stability of emulsions. It also summarizes a set of systematic multiscale combined methods for studying emulsion stability, providing researchers with guidance.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2023)

Review Food Science & Technology

A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers

Sara Khoshnoudi-Nia et al.

Summary: Fish oil is an important source of omega 3 polyunsaturated fatty acids (PUFAs) with health benefits, but its oxidation and poor water solubility limit its use in food formulations. Encapsulation techniques can overcome these challenges, and a systematic review and meta-analysis of published research on the nano/microencapsulation of fish oil was conducted. The study found that different encapsulation techniques and wall materials have varying effects on the encapsulation efficiency of fish oil.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Review Chemistry, Applied

Effective strategies of sustained release and retention enhancement of essential oils in active food packaging films/coatings

Wanli Zhang et al.

Summary: Due to environmental concerns and consumer demand, there is a growing interest in antibacterial active food packaging containing plant essential oils. Effective encapsulation and slow release strategies are crucial for maximizing the antibacterial effects of the oils. Current research is focused on improving sustained release and retention enhancement of essential oils in active food packaging materials.

FOOD CHEMISTRY (2022)

Article Engineering, Chemical

Baltic herring (Clupea harengus membras) oil encapsulation by spray drying using a rice and whey protein blend as a coating material

Annelie Damerau et al.

Summary: The study found that rice and whey protein blend can be used to encapsulate Baltic herring oil, resulting in stable emulsions with particle size distribution affected by pH, with pH 6.5 producing the best results in terms of induction periods and volatile compound content.

JOURNAL OF FOOD ENGINEERING (2022)

Article Food Science & Technology

High protein and high oil emulsions: Phase diagram, stability and interfacial adsorption

Maoshen Chen et al.

Summary: In this study, WPI, SC, and SPI were used as protein stabilizers along with different oils to prepare high protein and high oil emulsions. The chain length and saturability of oils had little effect on the storage stability of the emulsions. SPI showed lower nitrogen solubility index and surface hydrophobicity compared to WPI and SC, and exhibited different adsorption behavior with protein concentration changes.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Food Science & Technology

Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils

Xingzhong Zhang et al.

Summary: Stable O/W Pickering emulsions were prepared using heat-induced soy protein isolate (HSPI) and bacterial cellulose nanofibrils (BCNFs), and spray-dried to obtain edible oil powders. The emulsions showed homogeneous droplet sizes and narrow distributions, while the presence of BCNFs partially inhibited lipid hydrolysis. Tuning BCNFs content and oil-to-water ratios improved the properties of the oil powders, with optimized anti-digestibility achieved with 0.1 wt% BCNFs.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Review Food Science & Technology

Amelioration of the stability of polyunsaturated fatty acids and bioactive enriched vegetable oil: blending, encapsulation, and its application

Monalisha Pattnaik et al.

Summary: The article summarizes the latest developments in blending and microencapsulation technologies for improving the stability and nutritional value of edible oils. Microencapsulation of oils using various methods enhances the stability and nutritional characteristics of oils, with wide applications in the food and pharmaceutical industries.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Food Science & Technology

Tailoring the physicochemical properties of freeze-dried buriti oil microparticles by combining inulin and gum Arabic as encapsulation agents

Jocilane Pereira de Oliveira et al.

Summary: This study evaluated the effect of biopolymers on the physicochemical properties of freeze-dried buriti oil microparticles. The addition of inulin significantly increased the moisture content and Aw values of the microparticles, while increasing the amount of wall material improved the solubility. This research provides a viable alternative for the application of freeze-dried buriti oil microparticles in hydrophilic foods.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

Ultrasound assisted extraction of bioactive compounds from pomegranate peel, their nanoencapsulation and application for improvement in shelf life extension of edible oils

Rubiya Rashid et al.

Summary: This study evaluated pomegranate peel extract as a source of antioxidant encapsulated by nano-emulsions in soybean oil. The results showed that maltodextrin, whey proteins isolate, and complex of maltodextrin and whey protein isolate were effective encapsulating agents. The nanoencapsulated extract at 300 ppm concentration performed better in controlling oxidative changes in both oils.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate

Adel G. Abdel-Razek et al.

Summary: The aim of this study is to design special blends of oils that have a balance between major fatty acid groups and a desirable ratio between essential fatty acids. Encapsulation techniques are used to protect the oils from oxidation and enhance their bio-accessibility.

FOOD BIOSCIENCE (2022)

Article Chemistry, Multidisciplinary

Comparison of Techniques for Drying Cellulose Nanocrystal Pickering Emulsions into Oil Powders

Emily D. Cranston et al.

Summary: The recent demand for surfactant-free products has led to the use of bio-based materials instead of petroleum-derived components. This study investigated the drying process of corn oil emulsions stabilized by various materials and found that spray drying was the fastest, most scalable, and least energy-intensive technique. However, it was also the most sensitive to emulsion concentration and high temperature shear stress.

ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2022)

Review Food Science & Technology

Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging

Qiwen Xie et al.

Summary: This review provides a comprehensive summary of the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) in food packaging. Food-grade polymers can encapsulate bioactive ingredients and form M/N-E-BAIs with sustained-release and unique biological activities. These M/N-E-BAIs can be incorporated into biopolymer substrates to obtain novel edible films/coatings, which exhibit superior physicochemical and functional properties compared to traditional food films/coatings. Their applications in food can improve food quality, prolong shelf life, and monitor food corruption. However, there are still challenges and limitations that need to be addressed in the formulation, preparation, and application of this new packaging technology.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

Article Polymer Science

Nanoemulsion-Based Hydrogels and Organogels Containing Propolis and Dexpanthenol: Preparation, Characterization, and Comparative Evaluation of Stability, Antimicrobial, and Cytotoxic Properties

Rukiye Sevinc-Ozakar et al.

Summary: Nanoemulsion-based hydrogels and organogels containing combined propolis and dexpanthenol were prepared and characterized in this study. The evaluation results showed that these gels had good stability, antimicrobial activity, and low cytotoxicity. Furthermore, extended release of propolis and dexpanthenol was achieved in these gels.
Article Engineering, Chemical

Spray drying of mono- and double-layer emulsions of PUFA-rich vegetable oil homogenized by ultrasound

Eliana Marcela Velez-Erazo et al.

Summary: The study aimed to encapsulate PUFA-rich oil using ultrasound emulsification and spray drying, achieving high kinetic stability and efficient protection against oxidation. The use of mono-layer emulsions with specific blends of wall materials resulted in microparticles with desired features, demonstrating the effectiveness of ultrasonic emulsification in producing microparticles loaded with PUFA-rich oils.

DRYING TECHNOLOGY (2021)

Article Chemistry, Applied

Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil

Mehmet Karaaslan et al.

Summary: In this study, pepper seed oil was successfully microencapsulated by spray drying under optimal conditions, showing improved antimicrobial activity and enhanced antioxidant properties. The use of gum Arabic/maltodextrin as encapsulating agents significantly contributed to the preservation of PSO and its inhibitory effects against various bacteria species.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile

Charanjit Kaur Surjit Singh et al.

Summary: In this study, a multi-functional Pickering emulsion powder was developed using chitosan as a Pickering emulsifier and alginate as a coating material. The powder exhibited good oxidative stability, pH-responsiveness, mucoadhesivity, and controlled lipid digestibility, making it a potential delivery system for applications in the food industry.

CARBOHYDRATE POLYMERS (2021)

Article Chemistry, Applied

Investigation of physicochemical properties and oxidative stability of encapsulated Nigella sativa seed oil

Sina Makouie et al.

Summary: By using freeze-drying technology and a mixture of whey protein isolate, Arabic gum, and Zedo gum, microencapsulation of Nigella sativa seed oil can produce samples with optimal characteristics. The study showed that lower particle size and better dispersion can be achieved by adding more Arabic gum and whey protein isolate.

FLAVOUR AND FRAGRANCE JOURNAL (2021)

Article Food Science & Technology

Effects of particle formation behavior on the properties of fish oil microcapsules fabricated using a micro-fluidic jet spray dryer

Xingxing Xiong et al.

Summary: The study showed that the core/wall material ratio, drying temperature, and total solids content significantly affected the properties of the microcapsules, particularly in terms of encapsulation efficiency and oxidative stability. Changes in drying conditions impacted particle formation behavior during spray drying, which played a crucial role in determining the quality attributes of the microparticles. A low core/wall material ratio and high drying temperature facilitated the formation of a rigid protein skin at droplet surface, contributing positively to the encapsulation of the lipophilic core material.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2021)

Article Chemistry, Physical

Emulsification and emulsion stability: The role of the interfacial properties

Francesca Ravera et al.

Summary: This review highlights the effects of interfacial properties on the aging mechanisms of emulsions, including flocculation, coalescence, and Ostwald ripening, as well as the role of emulsifiers in the emulsification process. It also summarizes experimental approaches and the involvement of different surface-active species in emulsion production.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2021)

Article Chemistry, Applied

Fabrication of Pickering emulsion based on particles combining pectin and zein: Effects of pectin methylation

Wei Zhang et al.

Summary: The degree of methylation (DM) of pectin affects the stability of Pickering emulsions based on the interaction of pectin and zein. Pectin with DM values higher than 35.50% results in PZDs with high stability and good protective effects in Pickering emulsions.

CARBOHYDRATE POLYMERS (2021)

Review Food Science & Technology

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Pheakdey Yun et al.

Summary: Encapsulation methods are used to protect heat-sensitive health beneficial constituents, with different microstructures influencing encapsulation efficiency and retention of core materials. Compact microstructures formed under suitable conditions result in higher encapsulation efficiencies and better retention capabilities.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Article Food Science & Technology

Application of Caseinate Modified with Maillard Reaction for Improving Physicochemical Properties of High Load Flaxseed Oil Microcapsules

Wenbin Zhang et al.

Summary: MRPs prepared with the Maillard reaction products show improved emulsifying activity and stability, smaller droplet size, lower polydispersity index, higher microencapsulation efficiency, and enhanced oxidation stability for high-load flaxseed oil microcapsules. The smooth, round, and compact external surface structures of the microcapsules support their physical necessity for industrial usage.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2021)

Review Chemistry, Applied

Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review

Silvia Castro Coelho et al.

Summary: Electrospinning and electrospraying techniques are promising methods for fabricating delivery vehicles and encapsulating bioactive ingredients. These techniques can improve functional foods and protect ingredients from environmental conditions.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin

Albert Linton Charles et al.

Summary: The combination of arrowroot starch and maltodextrin successfully encapsulated tuna fish oil, improving its shelf life and demonstrating oxidative stability.

FOOD HYDROCOLLOIDS (2021)

Article Food Science & Technology

Impact of vacuum spray drying on encapsulation of fish oil: Oxidative stability and encapsulation efficiency

Fernanda de Melo Ramos et al.

Summary: The study demonstrated that vacuum spray drying technology can provide better protection against lipid oxidation for active materials, while spray drying technology had poorer performance and lower encapsulation efficiency.

FOOD RESEARCH INTERNATIONAL (2021)

Review Pharmacology & Pharmacy

A critical review of spray-dried amorphous pharmaceuticals: Synthesis, analysis and application

Bo Wang et al.

Summary: The study highlights the challenge of poor water-solubility in new drugs, which affects their bioavailability. Spray drying technology is recommended to improve drug solubility and bioavailability, although there are still some issues to be addressed.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2021)

Article Chemistry, Physical

Adsorption of proteins to fluid interfaces: Role of the hydrophobic subphase

Jotam Bergfreund et al.

Summary: Protein adsorption at fluid interfaces is influenced by the hydrophobicity of the subphase, with hydrophobic substances accelerating adsorption speed while more polar oils slow it down. The stability of protein structures also plays a role in determining adsorption rates, with less stable globular proteins adsorbing more quickly. The correlation between oil polarity and induced surface pressure of proteins is a universal principle that can be used to predict protein unfolding based on protein-subphase interactions.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2021)

Article Agricultural Engineering

Preparation and physicochemical stability of hemp seed oil liposomes

Yanguo Shi et al.

Summary: Hemp seed oil liposomes prepared by ethanol injection-ultrasonic dispersion method showed good encapsulation efficiency and stable particle size. The storage and oxidative stability tests also indicated satisfactory performance of the liposomes.

INDUSTRIAL CROPS AND PRODUCTS (2021)

Article Engineering, Chemical

Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules

Juan Sebastian Amaya Cano et al.

Summary: By using more sodium caseinate as wall material, the product exhibited the highest oil release rates in simulated intestinal fluid, resistance to simulated salivary fluid, less capsule agglomeration, and the highest loading capacity.

JOURNAL OF FOOD ENGINEERING (2021)

Article Food Science & Technology

A comparative study of encapsulation of carotenoid enriched-flaxseed oil and flaxseed oil by spray freeze-drying and spray drying techniques

Aysel Elik et al.

Summary: The study encapsulated carotenoid enriched flaxseed oil using spray freeze-drying with various emulsion formulations and compared the results with spray drying. It was found that the two encapsulation techniques had different effects on encapsulation efficiency, flow properties, and oxidative stability of the powders.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review

Lei Zhou et al.

Summary: This review discusses the effects of ultrasound-assisted emulsification (UE) in food industry, demonstrating its impact on emulsion properties and advantages. Ultrasound can enhance emulsifying properties, reduce droplet size, and increase the zeta potential of emulsions.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Polymer Science

Preparation of core-sheath nanofibers with high latent heat by thermal cross-linking and coaxial electrospinning

Shuoshuo Wang et al.

Summary: It has been demonstrated that core-sheath nanofibers prepared using coaxial electrospinning exhibit high latent heat and excellent performance, making them a promising candidate for the further development of temperature-regulating fibers.

POLYMER (2021)

Review Biochemistry & Molecular Biology

Nanoemulsion-based delivery approaches for nutraceuticals: fabrication, application, characterization, biological fate, potential toxicity and future trends

Guotao Li et al.

Summary: Nanoemulsions are increasingly used in the food industry to encapsulate and deliver a variety of functional ingredients, improving bioavailability and sensory experience. However, there are potential risks associated with changes in the biological fate of active ingredients in the gastrointestinal tract and the toxicity of certain components.

FOOD & FUNCTION (2021)

Article Food Science & Technology

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

Julliane Carvalho Barros et al.

Review Food Science & Technology

Phytoparticles for the stabilization of Pickering emulsions in the formulation of novel food colloidal dispersions

Seid Mahdi Jafari et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Engineering, Environmental

Preparation as Well as Evaluation of the Nanofiber Membrane Loaded with Nigella sativa Extract Using the Electrospinning Method

Shiva Teilaghi et al.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2020)

Article Chemistry, Physical

Preparation of powdered oil particles by spray drying of cellulose nanocrystals stabilized Pickering hempseed oil emulsions

Yussef Esparza et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)

Article Food Science & Technology

Factors determining the surface oil concentration of encapsulated lipid particles: impact of the emulsion oil droplet size

Annika Linke et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)

Article Food Science & Technology

Microstructure of spray freezing dried powders affected by the presence of inert particles

Fan Zhang et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2020)

Review Food Science & Technology

Modification of food macromolecules using dynamic high pressure microfluidization: A review

Xiaojuan Guo et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Food Science & Technology

Recent advances in the spray drying encapsulation of essential fatty acids and functional oils

Mansoureh Geranpour et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Biochemistry & Molecular Biology

Spray Drying for the Encapsulation of Oils-A Review

Nameer Khairullah Mohammed et al.

MOLECULES (2020)

Article Food Science & Technology

Microencapsulation of sea buckthorn (Hippophae rhamnoides L.) pulp oil by spray drying

Sining Xu et al.

FOOD SCIENCE & NUTRITION (2020)

Article Biochemistry & Molecular Biology

In vitrobioaccessibility of fish oil-loaded hollow solid lipid micro- and nanoparticles

Junsi Yang et al.

FOOD & FUNCTION (2020)

Article Chemistry, Applied

Encapsulation of fish oil in soybean protein particles by emulsification and spray drying

Luciana Di Giorgio et al.

FOOD HYDROCOLLOIDS (2019)

Article Biochemistry & Molecular Biology

Electrosprayed octenyl succinic anhydride starch capsules for rosemary essential oil encapsulation

Barbara Biduski et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Article Chemistry, Applied

Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation

Rahimeh Esfahani et al.

FOOD HYDROCOLLOIDS (2019)

Review Food Science & Technology

Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review

Md. Saifullah et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Chemistry, Applied

Microencapsulation of fish oil by casein-pectin complexes and gum arabic microparticles: oxidative stabilisation

Arianne Cunha dos Santos Vaucher et al.

JOURNAL OF MICROENCAPSULATION (2019)

Article Chemistry, Physical

Encapsulation of neem (Azadirachta indica) seed oil in poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by SFEE technique

Flavia Manuella R. Mendonca et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2019)

Article Food Science & Technology

Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan

Sara Raeisi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Review Food Science & Technology

Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules

Elham Assadpour et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 10 (2019)

Article Agricultural Engineering

Enhancement of storage stability of wheat germ oil by encapsulation

Meltem Karadeniz et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Article Engineering, Chemical

Influence of process conditions on the product properties in a continuous fluidized bed spray granulation process

E. Diez et al.

CHEMICAL ENGINEERING RESEARCH & DESIGN (2018)

Article Food Science & Technology

Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

Regiane Victoria de Barros Fernandes et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

Article Chemistry, Applied

Application of cashew tree gum on the production and stability of spray-dried fish oil

Diego Alvarenga Botrel et al.

FOOD CHEMISTRY (2017)

Article Chemistry, Applied

Emulsifier functionality and process engineering: Progress and challenges

Ana Leticia Rodrigues Costa et al.

FOOD HYDROCOLLOIDS (2017)

Article Biochemistry & Molecular Biology

Novel multilayer microcapsules based on soy protein isolate fibrils and high methoxyl pectin: Production, characterization and release modeling

Elham Ansarifar et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Article Food Science & Technology

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Yuqi Pang et al.

JOURNAL OF FOOD QUALITY (2017)

Article Food Science & Technology

Essential Oil Bioactive Fibrous Membranes Prepared via Coaxial Electrospinning

Zhi-Cheng Yao et al.

JOURNAL OF FOOD SCIENCE (2017)

Article Chemistry, Multidisciplinary

Encapsulation of fish oil in a coaxial electrospun nanofibrous mat and its properties

Huan Yang et al.

RSC ADVANCES (2017)

Article Biochemistry & Molecular Biology

Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying

Asmaliza Abd Ghani et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2017)

Article Chemistry, Applied

Microencapsulation of canola oil by lentil protein isolate-based wall materials

C. Chang et al.

FOOD CHEMISTRY (2016)

Article Chemistry, Applied

BSA-dextran emulsion for protection and oral delivery of curcumin

Chaonan Wang et al.

FOOD HYDROCOLLOIDS (2016)

Review Pharmacology & Pharmacy

Freeze-drying of emulsified systems: A review

Andreza Rochelle do Vale Morais et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2016)

Article Engineering, Chemical

Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

Pedro J. Garcia-Moreno et al.

JOURNAL OF FOOD ENGINEERING (2016)

Review Food Science & Technology

Microencapsulation of natural antioxidants for food application - The specific case of coffee antioxidants - A review

J. Aguiar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products

Yee-Ying Lee et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

Article Chemistry, Applied

Ultrasound-assisted formation of annatto seed oil emulsions stabilized by biopolymers

Eric Keven Silva et al.

FOOD HYDROCOLLOIDS (2015)

Review Food Science & Technology

Spray-freeze-drying: A novel process for the drying of foods and bioproducts

S. Padma Ishwarya et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Article Food Science & Technology

Oxidative stability of encapsulated fish oil in electrospun zein fibres

Khalid Moomand et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

Microencapsulation of peppermint oil in an alginate-pectin matrix using a coaxial electrospray system

Song Yi Koo et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Chemistry, Applied

Orange oil stability in spray dry delivery systems

Anandaraman Subramaniam et al.

CARBOHYDRATE POLYMERS (2013)

Article Biotechnology & Applied Microbiology

Effect of process conditions on the microencapsulation of coffee oil by spray drying

E. C. Frascareli et al.

FOOD AND BIOPRODUCTS PROCESSING (2012)

Article Engineering, Chemical

Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

Dulce Anahi Rodea-Gonzalez et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Chemistry, Physical

Protein/polysaccharide complexes and coacervates in food systems

Christophe Schmitt et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)

Article Food Science & Technology

Effect of Drying Process and Wall Material on the Properties of Encapsulated Cardamom Oil

Masoud Najaf Najafi et al.

FOOD BIOPHYSICS (2011)

Review Chemistry, Physical

Edible nanoemulsions: fabrication, properties, and functional performance

David Julian McClements

SOFT MATTER (2011)

Article Engineering, Chemical

Physicothermal Properties of Freeze-Dried Fish Oil Nanocapsules Frozen under Different Conditions

Piyawan Bejrapha et al.

DRYING TECHNOLOGY (2010)

Review Engineering, Chemical

Encapsulation efficiency of food flavours and oils during spray drying

Seid Mahdi Jafari et al.

DRYING TECHNOLOGY (2008)

Review Food Science & Technology

Emulsion-based delivery systems for lipophilioc bioactive components

D. J. McClements et al.

JOURNAL OF FOOD SCIENCE (2007)

Review Food Science & Technology

Applications of spray-drying in microencapsulation of food ingredients: An overview

Adem Gharsallaoui et al.

FOOD RESEARCH INTERNATIONAL (2007)