Microencapsulation of phenolic compounds from olive pomace using spray drying: A study of operative parameters

By M. Paini, B. Aliakbarian, A. Casazza, A. Lagazzo, R. Botter, P. Perego. 2015

143 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/0508ab1744fe858642ef02e6ba694a6ccd47e30d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. M. Krokida
2. C. Biliaderis
3. C. Drosou

In Food Science

1. M. Krokida
2. C. Biliaderis
3. C. Drosou

Citations in the corpus

• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “For instance, Paini et al.([87]) investigated the encapsulation efficiency of olive pomace polyphenols and the highest total phenolic content was obtained at inlet air temperature 130°C, maltodextrin”