Journal ArticleDOI
Morphologic and stability cassava starch matrices for encapsulating limonene by spray drying
Mónica Ordoñez,Aníbal O. Herrera +1 more
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TLDR
The following mixtures of encapsulating matrices were evaluated in this article : gum Arabic (GA), wheat protein concentrate (WPC), cassava starch (Y), and whey protein concentrate in proportions of 50:50 and 17:83.About:
This article is published in Powder Technology.The article was published on 2014-02-01. It has received 33 citations till now. The article focuses on the topics: Spray drying & Whey protein.read more
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Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene
TL;DR: Experiments provided evidences that electrosprayed AHSG nanoparticles introduce a novel and efficient carrier for encapsulation of bioactive ingredients and physicochemical characteristics of nanocapsules.
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Acacia gum polysaccharide based hydrogel wound dressings: Synthesis, characterization, drug delivery and biomedical properties.
TL;DR: Hydrogel wound dressings were found non-haemolytic, antioxidant and mucoadhesive in nature and release profile best fitted in Higuchi model.
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Microencapsulation using starch as wall material: A review
TL;DR: Microencapsulation is a process oriented to protect substances that are susceptible to decomposition or reduction in their functionality due to different degradation reactions (i.e., oxidation, hyd... as discussed by the authors ).
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Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective.
Ali Ammari,Karin Schroën +1 more
TL;DR: An overview of experimental techniques and data analysis methods, and predictive methods using mass transfer techniques are discussed, highlighting the importance of accurate determination of low concentrations when using linearization methods and showing that there is an intrinsic preference for nonlinear regression methods that are much less sensitive to measurement error.
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Microencapsulation of β-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature
TL;DR: The systematic approach used for the study of β-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.
References
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Journal ArticleDOI
Thermal processing of starch-based polymers
TL;DR: In this article, a review of the thermal processing of starch-based polymers is presented, including both fundamental science such as microstructure, phase transition and rheology, as well as processing techniques, conditions and formulations.
Journal ArticleDOI
Implication of glass transition for the drying and stability of dried foods
Bhesh Bhandari,Tony Howes +1 more
TL;DR: In this article, the importance of T-g in relation to drying process and dried foods is discussed, which results in an increased rate of physicochemical changes in dried products, such as sticking, collapse, caking, agglomeration, crystallization, loss of volatiles, browning and oxidation.
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Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
Apinan Soottitantawat,Fanny Bigeard,Hidefumi Yoshii,Takeshi Furuta,Masaaki Ohkawara,Pekka Linko +5 more
TL;DR: In this article, the microencapsulation of d-limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effect of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability.
Journal ArticleDOI
Encapsulation of oil in powder using spray drying and fluidised bed agglomeration
M. Fuchs,Christelle Turchiuli,M. Bohin,Marie-Elisabeth Cuvelier,C. Ordonnaud,M.N. Peyrat-Maillard,Elisabeth Dumoulin +6 more
TL;DR: In this paper, the authors used a vegetable oil (VO) as a model with a support of maltodextrin (MD) and acacia gum (AG) (ratio 3/2 w/w).
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Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum arabic
Mahmood Akhtar,Eric Dickinson +1 more
TL;DR: In this paper, the emulsifying properties of covalent complexes of maltodextrin (MD) with whey protein (WP) isolate have been investigated under both acidic and high electrolyte concentration conditions in systems containing medium-chain triglyceride oil or orange oil.