Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review

By Sahar Akhavan Mahdavi, S. Jafari, M. Ghorbani, Elham Assadpoor. 2014

326 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/64c1e3ce9bd04643ee345e1bc577fd4f8056a22b

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In Biochemistry

1. M. Krokida
2. C. Biliaderis
3. C. Drosou

In Food Science

1. M. Krokida
2. C. Biliaderis
3. C. Drosou

Citations in the corpus

• Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, methodology): “micro and nanostructures through entrapment (physical or molecular) of one active agent (core material) within another substance (wall material).([2,3]) In the food industry, particularly, encapsulation is used to deliver a”
• Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation (2016, unknown): “The selection of an encapsulation technique depends upon specific applications and parameters such as physicochemical properties of the core and wall materials, required particle size, release mechanisms, process cost, etc. (Mahdavi et al., 2014).* Corresponding author.”