Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

Author:

Esfanjani Afshin Faridi,Jafari Seid Mahdi,Assadpoor Elham,Mohammadi Adeleh

Funder

Iran Nanotechnology Initiative Council

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Preparation of microcapsules of W/O/W emulsions containing a polysaccharide in the outer aqueous phase by spray-drying;Adachi;Eur. J. Lipid Sci. Technol.,2004

2. Optimization of microencapsulation of seed oil by response surface methodology;Ahn;Food Chem.,2008

3. Spray-dried alginate microparticles carrying caffeine-loaded and potentially bioactive nanoparticles;Bagheri;Food Res. Int.,2014

4. Uses of saffron;Basker;Econ. Bot.,1983

5. Bhandari, B.R., 2004. Spray drying: an encapsulation technique for food flavors. In: Mujumdar, A.S. (Ed.), Dehydration of Products of Biological Origin first ed., pp. 513–533.

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