Citations (122)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (21)
Abedalghani Halahlah, Vieno Piironen, Kirsi S. Mikkonen & Thao M. Ho. (2023) Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization. Critical Reviews in Food Science and Nutrition 63:24, pages 6983-7015.
Read now
Read now
Marija Banožić, Jelena Vladić, Ines Banjari, Darko Velić, Krunoslav Aladić & Stela Jokić. (2023) Spray Drying as a Method of Choice for Obtaining High Quality Products from Food Wastes– A Review. Food Reviews International 39:4, pages 1953-1985.
Read now
Read now
Thanh Khuong Nguyen, Seddik Khalloufi, Martin Mondor & Cristina Ratti. (2021) Modified state diagrams of cellular and noncellular food model systems: Experimental data and mathematical modeling. Drying Technology 39:2, pages 162-172.
Read now
Read now
Chalida Niamnuy, Jongrak Poomkokrak, Peerapan Dittanet & Sakamon Devahastin. (2019) Impacts of spray drying conditions on stability of isoflavones in microencapsulated soybean extract. Drying Technology 37:14, pages 1844-1862.
Read now
Read now
Lakshmi Narasimha Murthy, Girija Gajanan Phadke, Chitradurga Obaiah Mohan, Madhamuthanalli Venkataramappa Chandra, Jeyakumari Annamalai, Sivam Visnuvinayagam, Parvathy Unnikrishnan & Chandragiri Nagarajarao Ravishankar. (2017) Characterization of Spray-Dried Hydrolyzed Proteins from Pink Perch Meat Added with Maltodextrin and Gum Arabic. Journal of Aquatic Food Product Technology 26:8, pages 913-928.
Read now
Read now
Joana Barbosa & Paula Teixeira. (2017) Development of probiotic fruit juice powders by spray-drying: A review. Food Reviews International 33:4, pages 335-358.
Read now
Read now
Khalid Muzaffar & Pradyuman Kumar. (2016) Comparative efficiency of maltodextrin and protein in the production of spray-dried tamarind pulp powder. Drying Technology 34:7, pages 802-809.
Read now
Read now
Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud, Thepkunya Harnsilawat & David Julian McClements. (2015) The Physical Characterization and Sorption Isotherm of Rice Bran Oil Powders Stabilized by Food-Grade Biopolymers. Drying Technology 33:4, pages 479-492.
Read now
Read now
N. Amrutha, H.
Umesh Hebbar, S.G. Prapulla & K.S. M. S. Raghavarao. (2014) Effect of Additives on Quality of Spray-Dried Fructooligosaccharide Powder. Drying Technology 32:9, pages 1112-1118.
Read now
Read now
Youjie Wang, Yalin Xie, Desheng Xu, Xiao Lin, Yi Feng & Yanlong Hong. (2014) Hydroxypropyl Methylcellulose Reduces Particle Adhesion and Improves Recovery of Herbal Extracts During Spray Drying of Chinese Herbal Medicines. Drying Technology 32:5, pages 557-566.
Read now
Read now
Cristhiane
Caroline Ferrari, Silvia
Pimentel Marconi Germer, Izabela
Dutra Alvim & José
Maurício de Aguirre. (2013) Storage Stability of Spray-Dried Blackberry Powder Produced with Maltodextrin or Gum Arabic. Drying Technology 31:4, pages 470-478.
Read now
Read now
RoopeshM. Syamaladevi, Sunil
Kumar Insan, Sumeet Dhawan, Preston Andrews & ShyamS. Sablani. (2012) Physicochemical Properties of Encapsulated Red Raspberry (Rubus idaeus) Powder: Influence of High-Pressure Homogenization. Drying Technology 30:5, pages 484-493.
Read now
Read now
K.M. Shivakumar, R. Chetana & S.
Yella Reddy. (2012) Preparation and Properties of Encapsulated Fat Powders Containing Speciality Fat and ω/Pufa-Rich Oils. International Journal of Food Properties 15:2, pages 412-425.
Read now
Read now
VanessaM. Silva, LouiseE. Kurozawa, KilJ. Park & MíriamD. Hubinger. (2012) Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate. Drying Technology 30:2, pages 175-184.
Read now
Read now
Banu Koç, Mehmet Koç, Özlühan Güngör, Melike Sakin-Yılmazer, Figen Kaymak-Ertekin, Gonca Susyal & Neriman Bağdatlıoğlu. (2012) Effects of Formulation on Stability of Spray-Dried Egg. Drying Technology 30:1, pages 63-71.
Read now
Read now
Ramesh Murugesan & Valérie Orsat. (2011) Spray Drying of Elderberry (Sambucus nigra L.) Juice to Maintain Its Phenolic Content. Drying Technology 29:14, pages 1729-1740.
Read now
Read now
Chetan
A. Nayak, Navin
K. Rastogi & K.S.M.S. Raghavarao. (2010) Bioactive Constituents Present in Garcinia Indica Choisy and its Potential Food Applications: A Review. International Journal of Food Properties 13:3, pages 441-453.
Read now
Read now
Janusz Adamiec. (2009) Moisture Sorption Characteristics of Peppermint Oil Microencapsulated by Spray Drying. Drying Technology 27:12, pages 1363-1369.
Read now
Read now
Vikas Kaushik & YrjöH. Roos. (2008) Lipid Encapsulation in Glassy Matrices of Sugar-Gelatin Systems in Freeze-Drying. International Journal of Food Properties 11:2, pages 363-378.
Read now
Read now
Shu-Yuan Li, Min Zhang, Xian-Ju Song, Xu Duan, Le-Qun Zhou & Jin-Cai Sun. (2008) Effect of Pretreatments and Storage Conditions on the Quality of Frozen Kiwifruit Slices. International Journal of Food Properties 11:1, pages 68-78.
Read now
Read now
Leandro Martinelli, Ana Lúcia Gabas & Javier Telis-Romero. (2007) Thermodynamic and Quality Properties of Lemon Juice Powder as Affected by Maltodextrin and Arabic Gum. Drying Technology 25:12, pages 2035-2045.
Read now
Read now
Articles from other publishers (101)
Migdalia S. Navidad-Murrieta, Héctor A. López-Muñoz, Luis Medina Torres, Inocencio Higuera-Ciapara, Milton Vázquez-Lepe, José L. García-Rivas, Beatriz García-Gaitán, Sonia G. Sáyago-Ayerdi & Gabriel Luna-Bárcenas. (2023)
In Vitro Study on the Effect of the Appropriate Encapsulating Agent for the Release of Phenolic Compounds from
Hibiscus sabdariffa
Linn Extracts
. ACS Food Science & Technology 3:4, pages 608-615.
Crossref
Crossref
Tatiana G. Matuda, Larissa M. Hoshino, Eliana P. Ribeiro & Carmen C. Tadini. (2023) The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram. Journal of Food Engineering 341, pages 111349.
Crossref
Crossref
Febiani Dwi Utari, Dessy Agustina Sari, Laeli Kurniasari, Andri Cahyo Kumoro, Mohamad Djaeni & Ching-Lik Hii. (2023) The enhancement of sappanwood extract drying with foaming agent under different temperature. AIMS Agriculture and Food 8:1, pages 214-235.
Crossref
Crossref
Bianca Ferraz Teixeira, Jessica Bomtorin Aranha & Thais Maria Ferreira de Souza Vieira. (2022) Replacing synthetic antioxidants in food emulsions with microparticles from green acerola ( ). Future Foods 5, pages 100130.
Crossref
Crossref
Bruno C. Aita, Silvana Schmaltz, Alex Fochi, Vinícius F. Bolson, Thiarles Brun, Lucas de Arruda Cavallin, Gabriel Camatti, Dori E. Nava, Jerson V. C. Guedes, Raquel C. Kuhn, Giovani L. Zabot, Marcus Vinícius Tres & Marcio A. Mazutti. (2022) Spray-Dried Powder Containing Chitinase and β-1,3-Glucanase with Insecticidal Activity against Ceratitis capitata (Diptera: Tephritidae). Processes 10:3, pages 587.
Crossref
Crossref
Ewa Jakubczyk, Anna Kamińska-Dwórznicka & Ewa Ostrowska-Ligęza. (2022) The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials. Gels 8:2, pages 110.
Crossref
Crossref
Anh Dao Thi Phan, Oladipupo Adiamo, Saleha Akter, Michael E Netzel, Daniel Cozzolino & Yasmina Sultanbawa. (2021)
Effects of drying methods and maltodextrin on vitamin
C
and quality of
Terminalia ferdinandiana
fruit powder, an emerging
Australian
functional food ingredient
. Journal of the Science of Food and Agriculture 101:12, pages 5132-5141.
Crossref
Crossref
Emine Okumuş, Emre Bakkalbaşı, Issa Javidipour, Raciye Meral & Zafer Ceylan. (2021) A novel coating material: Ellagitannins-loaded maltodextrin and lecithin-based nanomaterials. Food Bioscience 42, pages 101158.
Crossref
Crossref
Debborah Gonçalves Bezerra, Iuli Ribeiro de Andrade, Hugo Leonardo Vilela Santos, Michael Douglas da Silva Xavier, Pedro Ícaro Fernandes, Ivano Alessandro Devilla, Thais Leite Nascimento, Leonardo Luiz Borges, Edemilson Cardoso da Conceição & Joelma Abadia Marciano de Paula. (2021) Azadirachta indica A. Juss (Meliaceae) microencapsulated bioinsecticide: Spray drying technique optimization, characterization, in vitro release, and degradation kinetics. Powder Technology 382, pages 144-161.
Crossref
Crossref
Jalaleldeen Khaleel Mohammed, Amer Ali Mahdi, Chaoyang Ma, Abdeen E. Elkhedir, Qais Ali Al-Maqtari, Waleed Al-Ansi, Abdu Mahmud & Hongxin Wang. (2020) Application of argun fruit polysaccharide in microencapsulation of Citrus aurantium L. essential oil: preparation, characterization, and evaluating the storage stability and antioxidant activity. Journal of Food Measurement and Characterization 15:1, pages 155-169.
Crossref
Crossref
Hermawan Dwi Ariyanto, Shisei Takashige, Shuji Adachi & Hidefumi Yoshii. (2021) Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin. Food Science and Technology Research 27:6, pages 881-886.
Crossref
Crossref
Liliana Alamilla-Beltrán, Josefina Porras-Saavedra, Fidel Villalobos-Castillejos, Diana E. Leyva-Daniel & Silvia C. Pereyra-Castro. 2021. Food Structure and Functionality. Food Structure and Functionality
115
132
.
Yoong-Kong How & Lee-Fong Siow. (2020) Effects of convection-, vacuum-and freeze-drying on antioxidant, physicochemical properties, functional properties and storage stability of stink bean (Parkia speciosa) powder. Journal of Food Science and Technology 57:12, pages 4637-4648.
Crossref
Crossref
Tamires Sousa de Oliveira, Otniel Freitas-Silva, Ariane Mendonça Kluczkovski & Pedro Henrique Campelo. (2020) Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems. Food Research International 137, pages 109526.
Crossref
Crossref
Bárbara D. M. Morais, Marcony E. Silva Júnior, Samara A. C. Andrade, Attilio Converti, Milena F. Silva & Maria Inês S. Maciel. (2020) Optimization of Red Mombin Juice Spray Drying: Physicochemical and Sensory Analyses of Powders. Chemical Engineering & Technology 43:9, pages 1832-1840.
Crossref
Crossref
Vania S. Farías-Cervantes, Yolanda Salinas-Moreno, Alejandra Chávez-Rodríguez, Guadalupe Luna-Solano, Hiram Medrano-Roldan & Isaac Andrade-González. (2020) Stickiness and agglomeration of blackberry and raspberry spray dried juices using agave fructans and maltodextrin as carrier agents. Czech Journal of Food Sciences 38:4, pages 229-236.
Crossref
Crossref
Asli Can Karaca. (2019) Encapsulation of black pepper seed oil using maltodextrin and pea protein. Food Science and Technology International 26:5, pages 369-378.
Crossref
Crossref
Cokorda Istri Sri Arisanti, Cokorda B. Arys Cahaya Sukawati, I Gusti Ngurah Jemmy Anton Prasetia & I Made Agus Gelgel Wirasuta. (2020) Stability of Anthocyanins Encapsulated from Purple Sweet Potato Extract Affected by Maltodextrin Concentration. Macromolecular Symposia 391:1, pages 1900127.
Crossref
Crossref
Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Denise Osiro, Fernanda Maria Vanin & Rosemary Aparecida de Carvalho. (2020) Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola. Food Hydrocolloids 101, pages 105518.
Crossref
Crossref
Marco Faieta, Maria G. Corradini, Alessandro Di Michele, Richard D. Ludescher & Paola Pittia. (2019) Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract. Food Biophysics 15:1, pages 50-63.
Crossref
Crossref
Nasim Mansoori, Mahsa Majzoobi, Mohsen Gavahian, Fojan Badii & Asgar Farahnaky. (2020) Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling. Foods 9:1, pages 50.
Crossref
Crossref
Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Fernanda Maria Vanin & Rosemary Aparecida de Carvalho. (2020) Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology 23.
Crossref
Crossref
Janaina de Paula da Costa, Luís Gomes de Moura Neto, Sueli Rodrigues & José Maria Correia da Costa. (2020) Assessing the use of arabic gum as a drying adjuvant for powdered shrimp obtained using a spray dryer. Ciência Animal Brasileira 21.
Crossref
Crossref
Yunia Verónica García-Tejeda, Evangelina García-Armenta, Juan Martín Martínez-Audelo & Víctor Barrera-Figueroa. (2019) Determination of the structural stability of a premix powder through the critical water activity. Journal of Food Measurement and Characterization 13:2, pages 1323-1332.
Crossref
Crossref
Yunia Verónica García-Tejeda & Víctor Barrera-Figueroa. (2019) Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders. Powder Technology 342, pages 829-839.
Crossref
Crossref
Geoffrey I.N. Waterhouse, Linge Wang & Dongxiao Sun-Waterhouse. 2019. Materials for Biomedical Engineering. Materials for Biomedical Engineering
331
369
.
Poliana Moser, Thais Cristina Benatti Gallo, Larissa Angélica Cirelli Zuanon, Giuliano Elias Pereira & Vânia Regina Nicoletti. (2018) Water sorption and stickiness of spray‐dried grape juice and anthocyanins stability. Journal of Food Processing and Preservation 42:12, pages e13830.
Crossref
Crossref
Gülşah Çalışkan Koç & Safiye Nur Dirim. (2018) Spray dried spinach juice: powder properties. Journal of Food Measurement and Characterization 12:3, pages 1654-1668.
Crossref
Crossref
Wetanee Suravanichnirachorn, Vichai Haruthaithanasan, Suntaree Suwonsichon, Udomlak Sukatta, Thanapoom Maneeboon & Withida Chantrapornchai. (2018) Effect of carrier type and concentration on the properties, anthocyanins and antioxidant activity of freeze-dried mao [Antidesma bunius (L.) Spreng] powders. Agriculture and Natural Resources 52:4, pages 354-360.
Crossref
Crossref
Philip Labuschagne. (2018) Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review. Food Research International 107, pages 227-247.
Crossref
Crossref
Nada Ćujić-Nikolić, Nemanja Stanisavljević, Katarina Šavikin, Ana Kalušević, Viktor Nedović, Dubravka Bigović & Teodora Janković. (2018) Application of gum Arabic in the production of spray-dried chokeberry polyphenols, microparticles characterisation and in vitro digestion method. Lekovite sirovine:38, pages 9-16.
Crossref
Crossref
Carla A. Di Battista, María V. Ramírez-Rigo & Juliana Piña. 2018.
437
468
.
Gülşah Çalışkan Koç & Safiye Nur Dirim. (2017) Spray Drying of Spinach Juice: Characterization, Chemical Composition, and Storage. Journal of Food Science 82:12, pages 2873-2884.
Crossref
Crossref
Suwalee Fongin, Kiyoshi Kawai, Nathdanai Harnkarnsujarit & Yoshio Hagura. (2017) Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits. Journal of Food Engineering 210, pages 91-97.
Crossref
Crossref
Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Mônica Roberta Mazalli, Judite das Graças Lapa-Guimarães, Fernanda Maria Vanin & Rosemary Aparecida de Carvalho. (2017) Gelatin and pregelatinized starch orally disintegrating films: Properties and stability of vitamin C. Journal of Applied Polymer Science 134:20.
Crossref
Crossref
Ismail Tontul & Ayhan Topuz. (2017) Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties. Trends in Food Science & Technology 63, pages 91-102.
Crossref
Crossref
Bahar Aliakbarian, Marco Paini, Renata Adami, Patrizia Perego & Ernesto Reverchon. (2017) Use of Supercritical Assisted Atomization to produce nanoparticles from olive pomace extract. Innovative Food Science & Emerging Technologies 40, pages 2-9.
Crossref
Crossref
Poonam Mishra, Anjali Brahma & Dibyakant Seth. (2017) Physicochemical, functionality and storage stability of hog plum (Spondia pinnata) juice powder produced by spray drying. Journal of Food Science and Technology 54:5, pages 1052-1061.
Crossref
Crossref
Y Meliana, S B Harmami & W K Restu. (2017)
Characterization of Nanoencapsulated
Centella asiatica
and
Zingiber officinale
Extract Using Combination of Malto Dextrin and Gum Arabic as Matrix
. IOP Conference Series: Materials Science and Engineering 172, pages 012065.
Crossref
Crossref
Amos Nussinovitch. 2017. Adhesion in Foods. Adhesion in Foods
47
74
.
Vânia R.N. Telis & Renata V. Tonon. 2017. Non-Equilibrium States and Glass Transitions in Foods. Non-Equilibrium States and Glass Transitions in Foods
379
403
.
M. K. Tripathi & S. K. Giri. 2016. New Polymers for Encapsulation of Nutraceutical Compounds. New Polymers for Encapsulation of Nutraceutical Compounds
269
300
.
PengFei Yue, MingSheng Xiao, YuanBiao Xie, YueQin Ma, YongMei Guan, ZhenFeng Wu, PengYi Hu & YaQi Wang. (2015) The Roles of Vitrification of Stabilizers/Matrix Formers for the Redispersibility of Drug Nanocrystals After Solidification: a Case Study. AAPS PharmSciTech 17:6, pages 1274-1284.
Crossref
Crossref
Yogita Suhag, Gulzar Ahmad Nayik & Vikas Nanda. (2016) Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder. Journal of Food Measurement and Characterization 10:2, pages 350-356.
Crossref
Crossref
Rafael Chacon Ruiz Martinez, Verônica Ortiz Alvarenga, Marcelo Thomazini, Carmen Sílvia Fávaro-Trindade & Anderson de Souza Sant'Ana. (2016) Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk. LWT - Food Science and Technology 68, pages 67-75.
Crossref
Crossref
Asgar Farahnaky, Nasim Mansoori, Mahsa Majzoobi & Fojan Badii. (2016) Physicochemical and sorption isotherm properties of date syrup powder: Antiplasticizing effect of maltodextrin. Food and Bioproducts Processing 98, pages 133-141.
Crossref
Crossref
S Murali, Abhijit Kar, Debabandya Mohapatra & Pritam Kalia. (2014) Encapsulation of black carrot juice using spray and freeze drying. Food Science and Technology International 21:8, pages 604-612.
Crossref
Crossref
Verica Đorđević, Bojana Balanč, Ana Belščak-Cvitanović, Steva Lević, Kata Trifković, Ana Kalušević, Ivana Kostić, Draženka Komes, Branko Bugarski & Viktor Nedović. (2014) Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds. Food Engineering Reviews 7:4, pages 452-490.
Crossref
Crossref
LARISSA ANGÉLICA CIRELLI ZUANON & VÂNIA REGINA NICOLETTI TELIS. (2015) INFLUÊNCIA DA CONCENTRAÇÃO DE CARREADORES NAS PROPRIEDADES FÍSICAS DE EXTRATO DE BETERRABA MICROENCAPSULADO. INFLUÊNCIA DA CONCENTRAÇÃO DE CARREADORES NAS PROPRIEDADES FÍSICAS DE EXTRATO DE BETERRABA MICROENCAPSULADO.
Charikleia Chranioti, Aspasia Nikoloudaki & Constantina Tzia. (2015) Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system. Carbohydrate Polymers 127, pages 252-263.
Crossref
Crossref
M.U.H. Suzihaque, A. Norafiqah & A.R. Norekanadirah. (2015) Fruit-Milk Powder: A Review of Spray Drying Technology. Advanced Materials Research 1113, pages 328-333.
Crossref
Crossref
Sandra Karina Velázquez-Gutiérrez, Ana Cristina Figueira, María Eva Rodríguez-Huezo, Angélica Román-Guerrero, Hector Carrillo-Navas & César Pérez-Alonso. (2015) Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds ( Salvia hispanica L.). Carbohydrate Polymers 121, pages 411-419.
Crossref
Crossref
J.M. Rodríguez-Bernal, E. Flores-Andrade, C. Lizarazo-Morales, E. Bonilla, L.A. Pascual-Pineda, G. Gutierréz-López & M.X. Quintanilla-Carvajal. (2015) Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders. Food and Bioproducts Processing 94, pages 187-198.
Crossref
Crossref
Apinan SOOTTITANTAWAT, Riitta PARTANEN, Tze Loon NEOH & Hidefumi YOSHII. (2015) Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying噴霧乾燥による親水性，または疎水性フレーバーの包括粉末化. Japan Journal of Food Engineering 16:1, pages 37-52.
Crossref
Crossref
Chitra Gupta, Prince Chawla, Sumit Arora, S.K. Tomar & A.K. Singh. (2015) Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification. Food Hydrocolloids 43, pages 622-628.
Crossref
Crossref
Dongxiao Sun-Waterhouse & Geoffrey I. N. Waterhouse. (2014) Spray-Drying of Green or Gold Kiwifruit Juice–Milk Mixtures; Novel Formulations and Processes to Retain Natural Fruit Colour and Antioxidants. Food and Bioprocess Technology 8:1, pages 191-207.
Crossref
Crossref
Jailane de Souza Aquino, João Andrade da Silva, Rossana Maria Feitosa de Figueiredo & Claudiane Magliano de Queiroz. (2014) Caracterização físico-química e microscópica de ovos desidratados de avestruz. Pesquisa Agropecuária Tropical 44:4, pages 467-473.
Crossref
Crossref
Meenakshisundaram Selvamuthukumaran & Farhath Khanum. (2012) Optimization of spray drying process for developing seabuckthorn fruit juice powder using response surface methodology. Journal of Food Science and Technology 51:12, pages 3731-3739.
Crossref
Crossref
F. Tatar, A. Cengiz & T. Kahyaoglu. (2014) Effect of Hemicellulose as a Coating Material on Water Sorption Thermodynamics of the Microencapsulated Fish Oil and Artificial Neural Network (ANN) Modeling of Isotherms. Food and Bioprocess Technology 7:10, pages 2793-2802.
Crossref
Crossref
Satrijo Saloko, Purnama Darmadji, Bambang Setiaji & Yudi Pranoto. (2014) Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation. Food Bioscience 7, pages 71-79.
Crossref
Crossref
S. F. Subtil, G. A. Rocha-Selmi, M. Thomazini, M. A. Trindade, F. M. Netto & C. S. Favaro-Trindade. (2012) Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier. Journal of Food Science and Technology 51:9, pages 2014-2021.
Crossref
Crossref
Poonam Mishra, Sanjay Mishra & Charu Lata Mahanta. (2014) Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing 92:3, pages 252-258.
Crossref
Crossref
Feyza Tatar, Merve Tugçe Tunç, Muhammet Dervisoglu, Deniz Cekmecelioglu & Talip Kahyaoglu. (2014) Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation. Food Research International 57, pages 168-175.
Crossref
Crossref
Poliana Deyse Gurak, Lourdes Maria Correa Cabral & Maria Helena Rocha-Leão. (2013) Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis. Brazilian Archives of Biology and Technology 56:6, pages 1011-1017.
Crossref
Crossref
Kar-Hing Lee, Ta-Yeong Wu & Lee-Fong Siow. (2013)
Spray drying of red (
Hylocereus polyrhizus
) and white (
Hylocereus undatus
) dragon fruit juices: physicochemical and antioxidant properties of the powder
. International Journal of Food Science & Technology, pages n/a-n/a.
Crossref
Crossref
V.K. Singh, B.L. Mandhyan, Sheela Pandey & R.B. Singh. (2013) Process Development for Spray Drying of Ber (Ziziphus jujube L.)
Juice. American Journal of Food Technology 8:3, pages 183-191.
Crossref
Crossref
Zhongxiang Fang & Bhesh Bhandari. (2012) Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International 48:2, pages 478-483.
Crossref
Crossref
Forough Shavakhi, Huey Chern Boo, Azizah Osman & Hasanah Mohd. Ghazali. (2011) Effects of Enzymatic Liquefaction, Maltodextrin Concentration, and Spray-Dryer Air Inlet Temperature on Pumpkin Powder Characteristics. Food and Bioprocess Technology 5:7, pages 2837-2847.
Crossref
Crossref
Cristhiane Caroline Ferrari, Silvia Pimentel Marconi Germer, Izabela Dutra Alvim, Fernanda Zaratini Vissotto & José Maurício de Aguirre. (2012) Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. International Journal of Food Science & Technology 47:6, pages 1237-1245.
Crossref
Crossref
Elen Cristina Frascareli, Vanessa Martins Silva, Renata Valeriano Tonon & Míriam Dupas Hubinger. (2012) Determination of critical storage conditions of coffee oil microcapsules by coupling water sorption isotherms and glass transition temperature. International Journal of Food Science & Technology 47:5, pages 1044-1054.
Crossref
Crossref
ZUHAILI IDHAM, IDA IDAYU MUHAMAD, SITI HAMIDAH MOHD SETAPAR & MOHD ROJI SARMIDI. (2012) EFFECT OF THERMAL PROCESSES ON ROSELLE ANTHOCYANINS ENCAPSULATED IN DIFFERENT POLYMER MATRICES. Journal of Food Processing and Preservation 36:2, pages 176-184.
Crossref
Crossref
Huaning Yu & Yunfei Li. (2011) Sorption isotherms and thermodynamic properties of freeze‐dried colostral whey powders with different additives. International Journal of Food Science & Technology 47:3, pages 613-619.
Crossref
Crossref
Harvey Alexander Villa-Vélez, Javier Telis-Romero, Diana Maria Cano Higuita & Vânia Regina Nicolletti Telis. (2012) Effect of maltodextrin on the freezing point and thermal conductivity of uvaia pulp (Eugenia piriformis Cambess). Ciência e Agrotecnologia 36:1, pages 78-85.
Crossref
Crossref
Hasan Vardin & Mehmet Yasar. (2011)
Optimisation of pomegranate (
Punica Granatum
L.) juice spray‐drying as affected by temperature and maltodextrin content
. International Journal of Food Science & Technology 47:1, pages 167-176.
Crossref
Crossref
Kelly Tafari Catelam, Carmen Sílvia Fávaro Trindade & Javier Telis Romero. (2011) Water adsorption isotherms and isosteric sorption heat of spray-dried and freeze-dried dehydrated passion fruit pulp with additives and skimmed milk. Ciência e Agrotecnologia 35:6, pages 1196-1203.
Crossref
Crossref
Gregory P. Moriarty, James H. Whittemore, Katherine Ann Sun, James W. Rawlins & Jaime C. Grunlan. (2011) Influence of polymer particle size on the percolation threshold of electrically conductive latex‐based composites. Journal of Polymer Science Part B: Polymer Physics 49:21, pages 1547-1554.
Crossref
Crossref
Ximena A Ramoneda, Peggy A Ponce-Cevallos, María del Pilar Buera & Beatriz E Elizalde. (2011) Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state. Journal of the Science of Food and Agriculture 91:14, pages 2587-2593.
Crossref
Crossref
RENATA V. TONON, SAMUEL S. FREITAS & MÍRIAM D. HUBINGER. (2011) SPRAY DRYING OF AÇAI (EUTERPE OLERACEAE MART.) JUICE: EFFECT OF INLET AIR TEMPERATURE AND TYPE OF CARRIER AGENT. Journal of Food Processing and Preservation 35:5, pages 691-700.
Crossref
Crossref
Mithila Jayasundera, Benu Adhikari, Tony Howes & Peter Aldred. (2011) Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation. Food Chemistry 128:4, pages 1003-1016.
Crossref
Crossref
PATRÍCIA DE CARVALHO DAMY BENEDETTI, MARIA ANGÉLICA MARQUES PEDRO, JAVIER TELIS-ROMERO & VÂNIA REGINA NICOLETTI TELIS. (2011) INFLUENCE OF ENCAPSULATING MATERIALS ON WATER SORPTION ISOTHERMS OF VACUUM-DRIED PERSIMMON PULP POWDER. Journal of Food Processing and Preservation 35:4, pages 423-431.
Crossref
Crossref
Ivone Peres, Sandra Rocha, Joana Gomes, Simone Morais, M. Carmo Pereira & Manuel Coelho. (2011) Preservation of catechin antioxidant properties loaded in carbohydrate nanoparticles. Carbohydrate Polymers 86:1, pages 147-153.
Crossref
Crossref
Talita A. Comunian, Ednelí S. Monterrey-Quintero, Marcelo Thomazini, Julio C. C. Balieiro, Pierpaolo Piccone, Paola Pittia & Carmen S. Favaro-Trindade. (2011) Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems. International Journal of Food Science & Technology 46:6, pages 1259-1265.
Crossref
Crossref
Mithila Jayasundera, Benu Adhikari, Raju Adhikari & Peter Aldred. (2011) The effects of proteins and low molecular weight surfactants on spray drying of model sugar-rich foods: Powder production and characterisation. Journal of Food Engineering 104:2, pages 259-271.
Crossref
Crossref
María José Fabra, Eliosbel Márquez, Débora Castro & Amparo Chiralt. (2011) Effect of maltodextrins in the water-content–water activity–glass transition relationships of noni (Morinda citrifolia L.) pulp powder. Journal of Food Engineering 103:1, pages 47-51.
Crossref
Crossref
Maruf Ahmed, Mst. Sorifa Akter, Jin-Cheol Lee & Jong-Bang Eun. (2010) Encapsulation by spray drying of bioactive components, physicochemical and morphological properties from purple sweet potato. LWT - Food Science and Technology 43:9, pages 1307-1312.
Crossref
Crossref
Shyam S. Sablani, Roopesh M. Syamaladevi & Barry G. Swanson. (2010) A Review of Methods, Data and Applications of State Diagrams of Food Systems. Food Engineering Reviews 2:3, pages 168-203.
Crossref
Crossref
E. Pitalua, M. Jimenez, E.J. Vernon-Carter & C.I. Beristain. (2010) Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material. Food and Bioproducts Processing 88:2-3, pages 253-258.
Crossref
Crossref
Mithila Jayasundera, Benu P. Adhikari, Raju Adhikari & Peter Aldred. (2010) The Effect of Food-Grade Low-Molecular-Weight Surfactants and Sodium Caseinate on Spray Drying of Sugar-Rich Foods. Food Biophysics 5:2, pages 128-137.
Crossref
Crossref
P. Intipunya & B.R. Bhandari. 2010. Chemical Deterioration and Physical Instability of Food and Beverages. Chemical Deterioration and Physical Instability of Food and Beverages
663
700
.
Christine Wandrey, Artur Bartkowiak & Stephen E. Harding. 2010. Encapsulation Technologies for Active Food Ingredients and Food Processing. Encapsulation Technologies for Active Food Ingredients and Food Processing
31
100
.
Amos Nussinovitch. 2009. Plant Gum Exudates of the World. Plant Gum Exudates of the World.
Renata V. Tonon, Catherine Brabet, Dominique Pallet, Pierre Brat & Míriam D. Hubinger. (2009)
Physicochemical and morphological characterisation of açai (
Euterpe oleraceae
Mart.) powder produced with different carrier agents
. International Journal of Food Science & Technology 44:10, pages 1950-1958.
Crossref
Crossref
Louise Emy Kurozawa, Kil Jin Park & Miriam Dupas Hubinger. (2009) Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate. Journal of Food Engineering 94:3-4, pages 326-333.
Crossref
Crossref
Renata V. Tonon, Alessandra F. Baroni, Catherine Brabet, Olivier Gibert, Dominique Pallet & Míriam D. Hubinger. (2009) Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering 94:3-4, pages 215-221.
Crossref
Crossref
G.A. Rocha, M.A. Trindade, F.M. Netto & C.S. Favaro-Trindade. (2009) Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars. Food Science and Technology International 15:4, pages 407-413.
Crossref
Crossref
V. R. N. Telis & N. Martínez-Navarrete. (2009) Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers. Food Biophysics 4:2, pages 83-93.
Crossref
Crossref
Louise Emy Kurozawa, Kil Jin Park & Miriam Dupas Hubinger. (2009) Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering 91:2, pages 287-296.
Crossref
Crossref
J.M. Obón, M.R. Castellar, M. Alacid & J.A. Fernández-López. (2009) Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering 90:4, pages 471-479.
Crossref
Crossref
Renata V. Tonon, Catherine Brabet & Míriam D. Hubinger. (2008) Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Journal of Food Engineering 88:3, pages 411-418.
Crossref
Crossref
Stephan Drusch, Yvonne Serfert, Matteo Scampicchio, Benjamin Schmidt-Hansberg & Karin Schwarz. (2007) Impact of Physicochemical Characteristics on the Oxidative Stability of Fish Oil Microencapsulated by Spray-Drying. Journal of Agricultural and Food Chemistry 55:26, pages 11044-11051.
Crossref
Crossref
A.L. Gabas, V.R.N. Telis, P.J.A. Sobral & J. Telis-Romero. (2007) Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder. Journal of Food Engineering 82:2, pages 246-252.
Crossref
Crossref