Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials

By H. Rajabi, M. Ghorbani, S. Jafari, A. S. Mahoonak, G. Rajabzadeh. 2015

245 citations recorded by the source corpus.

Subfields: Food Science, Oncology, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/53cc416a8b0e097da94cff019a21899115381de5

How researchers see this paper

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

In Food Science

1. S. Jafari
2. Afshin Faridi Esfanjani
3. Elham Assadpoor
4. A. Mohammadi
5. D. McClements

Citations in the corpus

• Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate (2015, methodology): “Rajabi et al. (2015) working on saffron extract microencapsulation observed that a mixture with 40% TS consisting of”