Preparation of starch derivatives using reactive extrusion and evaluation of modified starches as shell materials for encapsulation of flavoring agents by spray drying

By B. Murúa‐Pagola, C. Beristain‐Guevara, F. Martínez-Bustos. 2009

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Thermoplastic starches: Properties, challenges, and prospects (2013, background): “Over the past 20 years, several studies have been directed toward the modification of starch in the production of thermoplastic materials [13–15].”
Recent trend in the physical and chemical modification of starches from different botanical sources: A review (2014, background): “An ideal spray-drying carrier requirement include good emulsifying properties, good drying properties, non-hygroscopic character, bland taste, inertness, or non-reactivity, high degree of solubility, limited viscosity of solution at 35–45%, and low cost [41].”
Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “Starch hydrolysates or chemically modified starches are used as microencapsulation matrices for lipophilic flavours [152, 153].”
Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “Polysaccharides studied as a matrix for microencapsulation are starches (Jeon et al., 2003; Murúa-Pagola et al., 2009), maltodextrin (Krishnan et al.”