Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate
Author:
Funder
Sari Agricultural Sciences and Natural Resources University
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference47 articles.
1. Stability of vitamin D3 encapsulated in nanoparticles of whey protein isolate;Abbasi;Food Chemistry,2014
2. Inulin–whey protein as efficient vehicle carrier system for chlorophyll: Optimization, characterization, and functional food application;Agarry;Journal of Food Science,2023
3. Chlorophyll encapsulation by complex coacervation and vibration nozzle technology: Characterization and stability study;Agarry;Innovative Food Science & Emerging Technologies,2022
4. Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study;Agarry;Food Research International,2022
5. Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil;Ahmadian;Food Chemistry,2024
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