Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic-Reference-Cited by-同舟云学术

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Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

Published:2020-01-20 Issue:2 Volume:8 Page:1226-1236
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Oliyaei Najme¹²^ORCID,Moosavi‐Nasab Marzieh¹²^ORCID,Tamaddon Ali Mohammad³,Fazaeli Mahboubeh²

Affiliation:

1. Seafood Processing Research Group School of Agriculture Shiraz University Shiraz Iran

2. Department of Food Science and Technology School of Agriculture Shiraz University Shiraz Iran

3. School of Pharmacy and Research Center for Nanotechnology in Drug Delivery Shiraz University of Medical Science Shiraz Iran

Funder

Shiraz University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1411

Reference44 articles.

1. Kinetic study of β‐carotene and lutein degradation in oils during heat treatment

2. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

3. Evaluation of porous starch as a flavour carrier

4. Porous starch for flavor delivery in a tomato-based food application

5. Porous microsphere and its applications;Cai Y.;International Journal of Nanomedicine,2013

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1. Microencapsulation of Hibiscus sabdariffa L. extract using porous starch and gum Arabic: Optimized process, characterization, stability, and simulated gastrointestinal conditions;International Journal of Biological Macromolecules;2024-10

2. Recent Advances in the Therapeutic Potential of Carotenoids in Preventing and Managing Metabolic Disorders;Plants;2024-06-07

3. Natural Polymers as Carriers for Encapsulation of Volatile Oils: Applications and Perspectives in Food Products;Polymers;2024-04-09

4. Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects;Food Research International;2024-01

5. Characterization of porous starch produced from edible canna (Canna edulis Kerr.) via enzymatic hydrolysis using thermostable α-amylase and glucoamylase;Biocatalysis and Agricultural Biotechnology;2024-01

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