Entrapment of Palm-Based Medium- and Long-Chain Triacylglycerol via Maillard Reaction Products-Reference-Cited by-同舟云学术

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

Published:2015-04-21 Issue:7 Volume:8 Page:1571-1582
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Lee Yee-Ying,Tang Teck-Kim,Tan Chin-Ping,Alitheen Noorjahan Banu Mohamed,Phuah Eng-Tong,Karim Nur Azwani Ab,Lai Oi-Ming

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1520-1.pdf

Reference31 articles.

1. Augustin, M. A., Sanguansri, L., & Bode, O. (2006). Maillard reaction products as encapsulants for fish oil powders. Journal of Food Science, 71(2), E25–E32.

2. Bae, E. K., & Lee, S. J. (2008). Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation, 25(8), 549–560.

3. Church, F. C., Swaisgood, H. E., Porter, D. H., & Catignani, G. L. (1983). Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science, 66(6), 1219–1227.

4. Drusch, S., Berg, S., Scampicchio, M., Serfert, Y., Somoza, V., Mannino, S., & Schwarz, K. (2009). Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients. Food Hydrocolloids, 23(3), 942–948.

5. Frascareli, E. C., Silva, V. M., Tonon, R. V., & Hubinger, M. D. (2012). Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food and Bioproducts Processing, 90(3), 413–424.

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1. Encapsulation of fish oil, a triglyceride rich in polyunsaturated fatty acids, within a maillard reacted lecithin-dextrose matrix;Journal of Agriculture and Food Research;2024-12

2. Strategies for improving loading of emulsion-based functional oil powder;Critical Reviews in Food Science and Nutrition;2023-09-19

3. Recent Advances in the Microencapsulation of Essential Oils, Lipids, and Compound Lipids through Spray Drying: A Review;Pharmaceutics;2023-05-13

4. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate;Comprehensive Reviews in Food Science and Food Safety;2022-10-27

5. A review of Maillard reactions in spray dryers;Journal of Food Engineering;2021-09

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