Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation ofBifidobacterium animalissubsp. lactis-Reference-Cited by-同舟云学术

Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation ofBifidobacterium animalissubsp. lactis

Published:2017-03-24 Issue:6 Volume:40 Page:e12557
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Rodríguez-Restrepo Yeimy A.¹,Giraldo Gloria I.²,Rodríguez-Barona Sneyder¹

Affiliation:

1. Departamento de Ingeniería Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia

2. Departamento de Física y Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia

Funder

Universidad Nacional de Colombia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12557/fullpdf

Reference40 articles.

1. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules;Aguiar;Food and Bioproducts Processing,2011

2. Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying;Arslan;LWT-Food Science and Technology,2015

3. Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability;Avila-Reyes;Carbohydrate Polymers,2014

4. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder;Bhusari;Powder Technology,2014

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