Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate-Reference-Cited by-同舟云学术

Comparative analysis of freeze drying and spray drying methods for encapsulation of chlorophyll with maltodextrin and whey protein isolate

Published:2024-03 Issue: Volume:21 Page:101156
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ledri Shahrbanoo Amadi,Milani Jafar M.,Shahidi Seyed-Ahmad,Golkar Abdolkhaleg

Funder

Sari Agricultural Sciences and Natural Resources University

Publisher

Elsevier BV

Reference47 articles.

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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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