Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential-Reference-Cited by-同舟云学术

Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential

Published:2021-08 Issue: Volume:148 Page:111674
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Batista de Oliveira Thâmilla Thalline,Miranda dos Reis Izabel,Bastos de Souza Mariana,da Silva Bispo Eliete,Fonseca Maciel Leonardo,Druzian Janice Izabel,Lordelo Guimarães Tavares Pedro Paulo,de Oliveira Cerqueira Andressa,dos Santos Boa Morte Elba,Abreu Glória Maria Beatriz,Lima Deus Valterney,Radomille de Santana Ligia Regina^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Microencapsulação de óleo essencial de laranja;Aburto;Food Science and Technology,1998

2. Bioactive amines and carbohydrate changes during ripening of ‘Prata’ banana (Musa acuminata x Musa balbisiana);Adão;Food Chemistry,2005

3. A glass transition temperature approach for the prediction of the surface stickiness of a drying droplet during spray drying;Adhikari;Powder Technology,2005

4. Production and characterization of Spirulina sp. LEB 18 cultured in reused Zarrouk's medium in a raceway-type bioreactor;Andrade;Bioresource Technology,2019

5. Official methods of analysis;Association of Official Analytical - Aoac,1995

Cited by 30 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent advances in microalgae encapsulation techniques for biomedical applications;Advances in Colloid and Interface Science;2024-11

2. Bioactive Compounds from Spirulina spp.—Nutritional Value, Extraction, and Application in Food Industry;Separations;2024-08-30

3. Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei;Scientific Reports;2024-07-05

4. Narrative Review of the Current and Future Perspectives of Phycobiliproteins’ Applications in the Food Industry: From Natural Colors to Alternative Proteins;International Journal of Molecular Sciences;2024-06-29

5. Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production;Foods;2024-06-08