Study on microencapsulation of curcumin pigments by spray drying

By Yu Wang, Zhaoxin Lu, F. Lv, X. Bie. 2009

189 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/781bb69756504d9a7ac7413a2586a7133c8fe105

How researchers see this paper

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In Food Science

1. S. Jafari
2. Elham Assadpoor
3. S. Dirim
4. G. Caliskan
5. D. McClements

Citations in the corpus

• Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review (2014, background): “[29] Opuntia stricta fruits The stability of anthocyanins increased.”
• The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders (2016, background): “[51] reported that the coating material acts as a physical barrier to oxygen and light to ensure protection from chemical and enzymatic destruction.”
• Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts (2011, background): “From a food technology perspective, the microencapsulation in wall/coating polymer or the embedding in polymeric matrix reduces the moisture/water content and acts as a physical barrier to oxygen and small molecules inhibiting chemical and enzymatic degradations (Wang et al., 2009).”