Microencapsulation of ghee flavorants with whey protein concentrate and guar gum using spray drying-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Microencapsulation of ghee flavorants with whey protein concentrate and guar gum using spray drying

Published:2021-04-19 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Duhan Neha¹,Sahu Jatindra K.¹^ORCID,Mohapatra Asutosh¹,Naik Satyanarayan N.¹

Affiliation:

1. Food Customization Research Laboratory Centre for Rural Development and Technology Indian Institute of Technology Delhi New DelhiIndia

Funder

Indian Institute of Technology Delhi

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15537

Reference32 articles.

1. Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules

2. Stability of Monoterpenes Encapsulated in Gum Arabic by Spray-Drying

3. Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity

4. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

Cited by 8 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. A critical review on drying of food materials: Recent progress and key challenges;International Communications in Heat and Mass Transfer;2024-11

2. New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review;International Journal of Biological Macromolecules;2024-06

3. Effects of Sodium Alginate and Guar Gum Matrices on the Structure and In Vitro Digestion of Native Corn Starch after Encapsulation Using Spray Drying;Starch - Stärke;2023-04-07

4. Use of milk proteins for encapsulation of food ingredients;Microencapsulation in the Food Industry;2023

5. Challenges in dried whey powder production: Quality problems;Food Research International;2022-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3