Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying

By A. Soottitantawat, F. Bigeard, H. Yoshii, T. Furuta, M. Ohkawara, P. Linko. 2005

351 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/0851bb2ff2f8e5531651eff986957c0600c355ad

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In Food Science

Citations in the corpus

Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material (2012, background): “Some studies have also demonstrated that the reduction in size of the emulsion droplets results in greater volatiles retention and lower surface oil.([16,17]) This can be achieved, for example, by using high-pressure homogenization or by increasing the emulsion viscosity or decreasing the oil load.”
Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “Similar morphological characteristics were found by Tonon et al. (2011) and Soottitantawat et al. (2005)).”
Microencapsulation of walnut oil by spray drying: Effects of wall material and drying conditions on physicochemical properties of microcapsules (2017, background): “A similar trend was reported by Soottitantawat et al. (2005) during 1 10 50 100 200 400 0.55 0.6 0.65 0.7 0.75 0.8 0.85 0.9 0.95 Particle size (µm) Sp he ri ci ty ( -) P nozzle = 2 bar P nozzle = 3 bar P nozzle = 4 bar A B C nstant feed atomization pressure of 3 bar and a fixed drying air…”
Factors influencing rheological and textural qualities in chocolate - a review (2007, neutral): “Particle size distribution has been used as a tool to control consistency of solideliquid mixtures to aid pumping and mixing of molten milk chocolate (Mongia & Ziegler, 2000), transportation, atomization, and grinding of foods of high solid content in milk suspensions (Saeseaw, Shiowatana, & Siripin”
Re-coalescence of emulsion droplets during high-energy emulsification (2008, background): “…an important role in the retention of volatiles and surface oil content of the powders during microencapsulation by spray drying (Liu et al., 2001; Liu, Furuta, Yoshii, & Linko, 2000; Risch & Reineccius, 1988; Soottitantawat et al., 2005; Soottitantawat, Yoshii, Furuta, Ohkawara, & Linko, 2003).”
Surface modification of spray dried food and emulsion powders with surface-active proteins: a review. (2009, neutral): “starch NR 200 100–120 Soottitantawat et al. (2005a)”
Conventional spray-drying and future trends for the microencapsulation of fish oil (2016, background): “The emulsion droplet size has a noticeable effect on the encapsulation efficiency (Jafari et al., 2008; Risch & Reineccius, 1988; Soottitantawat et al., 2005; Soottitantawat, Yoshii, Furuta Ohkawara, & Linko, 2003).”
Encapsulation of Aroma (2010, methodology): “When using gum arabic with or without maltodextrin as the carrier, Soottitantawat et al. (2005a) observed that the aroma stability upon storage improved when the powder particle size (typically between 10 and 150 mm) and emulsion size increased, probably due to a reduced surface area.”
Rheological behavior and stability of d-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum (2012, background): “A stable emulsion with minimum droplet size can increase the retention of volatiles and shelf-life of encapsulated oil products through reduction of unencapsulated oil at the surface of powder particles (Ishido et al., 2002; Jafari et al., 2008b; Soottitantawat et al., 2005).”
Production of sub-micron emulsions by ultrasound and microfluidization techniques (2007, background): “…droplet size1 (EDS) plays an important role in the retention of volatiles and surface oil content of encapsulated powders during spray drying (Liu, Furuta, Yoshii, & Linko, 2000, 2001; Risch & Reineccius, 1988; Soottitantawat et al., 2005, Soottitantawat, Yoshii, Furuta, Ohkawara, & Linko, 2003).”