Microencapsulation of green tea polyphenols by ionic gelation and spray chilling methods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03908-1.pdf
Reference42 articles.
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2. Alvim ID, Stein MA, Koury IP, Dantas FBH, Cruz CLDCV (2016) Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application. LWT Food Sci Technol 65:689–694. https://doi.org/10.1016/j.lwt.2015.08.049
3. Ananingsih VK, Sharma A, Zhou W (2013) Green tea catechins during food processing and storage: a review on stability and detection. Food Res Int 50:469–479. https://doi.org/10.1016/j.foodres.2011.03.004
4. AOAC (2006) Official methods of analysis of AOAC international, 18th edn. Association of Official Analytical Chemists, Gaithersburg
5. Arriola NDA, Chater PI, Wilcox M et al (2019) Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation–Effects of alginate blends and gelling solutions on the polyphenolic profile. Food Chem 275:123–134. https://doi.org/10.1016/j.foodchem.2018.09.086
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