Publisher
Springer Science and Business Media LLC
Reference36 articles.
1. Al-Ismail K, El-Dijani L, Al-Khatib H, Saleh M (2016) Effect of microencapsulation of vitamin C with Gum Arabic, whey protein isolate and some blends on its stability. J Sci Ind Res 75(March):176–180
2. ANVISA (2007) Agência Nacional de Vigilância Sanitária - Ministério da Saúde - Resolução no. 5 de 15/01/2007 (DOU de 17/01/2007).
http://portal.anvisa.gov.br/documents/10181/2718376/RDC_05_2007_COMP.pdf/39e3737d-a1f5-49e6-84a1-c60f8475c1f7?version=1.0
. Accessed 25 Sept 2018
3. Barbosa MIMJ, Borsarelli CD, Mercadante AZ (2005) Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res Int 38(8–9):989–994.
https://doi.org/10.1016/j.foodres.2005.02.018
4. Burin VM, Rossa PN, Ferreira-Lima NE, Hillmann MCR, Boirdignon-Luiz MT (2011) Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink. Int J Food Sci Technol 46(1):186–193.
https://doi.org/10.1111/j.1365-2621.2010.02486.x
5. Bustos-Garza C, Yáñez-Fernández J, Barragán-Huerta BE (2013) Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials. Food Res Int 54(1):641–649.
https://doi.org/10.1016/j.foodres.2013.07.061
Cited by
21 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献