Microcapsules of Sacha Inchi seed oil (Plukenetia volubilis L.) obtained by spray drying as a potential ingredient to formulate functional foods
Author:
Funder
Universidad de los Andes
Publisher
Elsevier BV
Subject
Food Science
Reference49 articles.
1. The effect of low molecular weight surfactants and proteins on surface stickiness of sucrose during powder formation through spray drying;Adhikari;Journal of Food Engineering,2009
2. Fish oil microencapsulation as influenced by spray dryer operational variables;Aghbashlo;International Journal of Food Science & Technology,2013
3. Influence of Wall Material and Inlet Drying Air Temperature on the Microencapsulation of Fish Oil by Spray Drying;Aghbashlo;Food and Bioprocess Technology,2013
4. Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules;Amaya Cano;Journal of Food Engineering,2021
5. Oxidative stability and sensory evaluation of microencapsulated flaxseed oil;Barroso;Journal of Microencapsulation,2014
Cited by 2 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. Effects of spray drying temperature on physicochemical properties of grapeseed oil microcapsules and the encapsulation efficiency of pterostilbene;LWT;2024-02
2. Mathematical modeling of the spray drying processes at laboratory and pilot scales for the development of functional microparticles loaded with chia oil;Powder Technology;2023-12
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