Citations (10)
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Takeshi Furuta & Tze Loon Neoh. (2021) Microencapsulation of food bioactive components by spray drying: A review. Drying Technology 39:12, pages 1800-1831.
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Amir Rezvankhah, Zahra Emam-Djomeh & Gholamreza Askari. (2020) Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review. Drying Technology 38:1-2, pages 235-258.
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Huan Wang, Yufan Sun, Yang Li, Xiaohong Tong, Joe M. Regenstein, Yuyang Huang, Wenjun Ma, Rokayya Sami, Baokun Qi & Lianzhou Jiang. (2019) Effect of the condition of spray-drying on the properties of the polypeptide-rich powders from enzyme-assisted aqueous extraction processing. Drying Technology 37:16, pages 2105-2115.
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Articles from other publishers (7)
Bowen Fang, Hironoshin Watanabe, Kazuhiro Isobe, Akihiro Handa & Kyuya Nakagawa. (2021) The manufacturing of lactobacillus microcapsules by freezing with egg yolk: The analysis of microstructure and the preservation effect against freezing and acid treatments. Journal of Agriculture and Food Research 6, pages 100221.
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Anuj Niroula, Tanesh D. Gamot, Chien Wei Ooi & Sushil Dhital. (2021) Biomolecule-based pickering food emulsions: Intrinsic components of food matrix, recent trends and prospects. Food Hydrocolloids 112, pages 106303.
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Bowen Fang & Kyuya Nakagawa. (2020) Modification of casein aggregate microstructures under frozen conditions: A study using tunable resistive pulse sensing. Food Hydrocolloids 98, pages 105259.
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Julián Quintero, Ana Naranajo, Gelmy Ciro & John Rojas. 2017. Allergen. Allergen.
Jingjing Chen, Fang Li, Zhengze Li, David Julian McClements & Hang Xiao. (2017) Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability. Food Hydrocolloids 69, pages 49-55.
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Kyuya Nakagawa. (2017) An Attempt to Control Food Functionality by Using Freezing Process. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI Nippon Shokuhin Kagaku Kogaku Kaishi 64:6, pages 328-333.
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Kyuya Nakagawa, Teeraya Jarunglumlert & Shuji Adachi. (2016) Structural changes in casein aggregates under frozen conditions affect the entrapment of hydrophobic materials and the digestibility of aggregates. Chemical Engineering Science 143, pages 287-296.
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