1. Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization;Akbas;Journal of Functional Foods,2017
2. Food Hydrocolloids Comparison of molecular and emulsifying properties of gum Arabic and mesquite gum using asymmetrical flow field- fl ow fractionation;Alftrén;Food Hydrocolloids,2012
3. Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous… transition temperature and viscosity in aqueous solutions, (July 2015);Avaltroni,2004
4. Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications;Bakry;Comprehensive Reviews in Food Science and Food Safety,2016
5. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake;Bouayed;Food Chemistry,2011