Applications of spray-drying in microencapsulation of food ingredients: An overview

By Adem Gharsallaoui, G. Roudaut, O. Chambin, A. Voilley, R. Saurel. 2007

2,293 citations recorded by the source corpus.

Subfields: Electrical and Electronic Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/558e4c607f9c14de304304ee7205bba355dfab4d

How researchers see this paper

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

In Electrical and Electronic Engineering

1. N. Zuidam
2. S. Jafari
3. I. Martins
4. P. Robert
5. Alírio Egídio Rodrigues
6. M. Barreiro
7. M. Coelho
8. E. Shimoni

In Food Science

1. S. Jafari
2. Elham Assadpoor
3. C. Grosso
4. M. Krokida
5. C. Drosou
6. C. Biliaderis
7. N. Rastogi
8. C. Nayak

Citations in the corpus

• Microencapsulation of probiotics for gastrointestinal delivery. (2012, background): “already utilised by the pharmaceutical and biotechnological industry[48].”
• Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “Maltodextrin is a hydrolyzed starch commonly used as wall material in microencapsulation of food ingredients (Gharsallaoui et al., 2007).”
• Effect of spray drying conditions on the physical properties of Cagaita (Eugenia dysenterica DC.) fruit extracts (2016, result): “These results are in accordance with those reported by Goula et al. (2004). Meanwhile, the variable that most affected the hygroscopicity of samples obtained using inulin as wall material was the concentration of carrier (p < 0.”
• Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “These emulsions are often carried out by high pressure homogenization because of its interesting results in terms of emulsion properties and stability (Gharsallaoui et al., 2007).”
• Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review (2014, background): “Compared to spray drying, freeze drying is up to 30–50 times more expensive.([26])”
• Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them (2010, background): “The carrier material used should meet many criteria, such as protection of active material, high solubility in water, molecular weight, glass transition, crystallinity, diffusibility, good film forming properties, good emulsifying properties, and low costs (Gharsallaoui et al. 2007).”