Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying-Reference-Cited by-同舟云学术

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Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

Published:2021-11 Issue: Volume:151 Page:112146
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Umaña Mónica^ORCID,Wawrzyniak Paweł^ORCID,Rosselló Carmen^ORCID,Llavata Beatriz^ORCID,Simal Susana

Publisher

Elsevier BV

Subject

Food Science

Reference84 articles.

1. A review on encapsulation of oils;Aksoylu;Celal Bayar Üniversitesi Fen Bilimleri Dergisi,2017

2. Quantity and quality of proteins in artichoke by-products (Cynara scolymus L.);Almela;Acta Horticulturae,2005

3. The effect of type of oil and degree of degradation on glycidyl esters content during the frying of French fries;Aniołowska;JAOCS, Journal of the American Oil Chemists’ Society,2015

4. Official methods of analysis of AOAC International;Aoac,1997

5. Official method Ce 2-66,2006

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1. Effect of the addition of Chachafruto flour on the stability of oil-in-water emulsions and the physicochemical properties of spray-drying microcapsules;Food Chemistry;2025-01

2. Artichoke by-products: Promising ingredients for breadstick fortification;LWT;2024-06

3. Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties;Foods;2024-05-07

4. Improving technofunctional performance and emulsion stability of ginsenoside microcapsules by using maltodextrin-inulin/lactose composite wall materials;Powder Technology;2024-04

5. Improving the storage and oxidative stability of essential fatty acids by different encapsulation methods; a review;International Journal of Biological Macromolecules;2024-03

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