Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds

By A. Soottitantawat, H. Yoshii, T. Furuta, M. Ohkawara, P. Linko. 2003

352 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/62cc1446b810a629bf86a64180d7d8ce8c7de042

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. Bhesh Bhandari
3. Yinghe He
4. N. Zuidam
5. Elham Assadpoor
6. C. Grosso
7. E. Heinrich
8. M. Hubinger

In Plant Science

1. Bhesh Bhandari
2. Yinghe He
3. S. Jafari
4. Elham Assadpoor

Citations in the corpus

• Encapsulation of Nanoparticles of d-Limonene by Spray Drying: Role of Emulsifiers and Emulsifying Techniques (2007, background): “This is in agreement with the earlier results reported by Risch and Reineccius,[11] Liu et al.,[9,10] and Soottitantawat et al.[12] A smaller emulsion droplet not only will be encapsulated more efficiently into the powder particles but the resulting emulsion will also be more stable during the proce”
• Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials (2013, background): “…in combination with other surface active biopolymers, such as gum Arabic (Fernandes et al., 2008; Bule et al., 2010), modified starches (Soottitantawat et al., 2003; Bule et al., 2010) and proteins (Hogan et al., 2003; Bae and Lee, 2008) in order to obtain an effective…”
• Nano-Emulsion Production by Sonication and Microfluidization—A Comparison (2006, methodology): “The effect of emulsion sizes larger than 1 micron on the efficiency and surface oil content of microcapsules have been studied by different workers.([15,16]) Even the emulsions produced by two different methods such as ultrasonication and microfluidization can have different effects on the microenca”
• Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “Soottitantawat et al.([60]) also provided data showing that atomization resulted in a decrease in droplet size of the coarser emulsion but had no effect on the finer emulsion.”
• Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying (2005, methodology): “The internal structure was investigated as described in our previous work (Soottitantawat et al., 2003).”
• Encapsulation of Aroma (2010, background): “The retention of lipophilic aroma upon spray-drying increases with decreasing emulsion size (optimal below 1–2 mm; Soottitantawat et al. 2003 ), increasing emulsion stability during the spray-drying process (Liu et al. 2000, 2001; Jafari et al. 2007a, 2008), and larger powder particle size (Jafari ”
• Microencapsulation of Flaxseed Oil by Spray Drying: Effect of Oil Load and Type of Wall Material (2012, background): “,([48]) in the microencapsulation of some model flavors using different kinds of wall materials.”