An overview of encapsulation of active compounds used in food products by drying technology

By Sohini Ray, U. Raychaudhuri, R. Chakraborty. 2016

323 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/24262f62db91c5dbf223f24c4f03d40b722fcefd

How researchers see this paper

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

1. Y. Terán-Figueroa
2. C. Álvarez-Salas
3. M. Z. Saavedra-Leos
4. V. Espinosa-Solís
5. C. Leyva-Porras
6. C. Piñón-Balderrama

Citations in the corpus

• Encapsulation of Active Ingredients in Food Industry by Spray-Drying and Nano Spray-Drying Technologies (2020, background): “Nowadays, the growing interest shown by the academic community in the encapsulation of bioactive compounds has been focused on the incorporation of active ingredients through drying technologies [5].”