Study on microencapsulation of lycopene by spray-drying

By B. Shu, Wenli Yu, Yaping Zhao, Xiaoyong Liu. 2006

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Applications of spray-drying in microencapsulation of food ingredients: An overview (2007, unknown): “(2003) Lycopene Gelatin/sucrose 55 190 52 Shu et al. (2006)”
Storage stability of encapsulated barberry's anthocyanin and its application in jelly formulation (2016, unknown): “Gelatin also is a good choice as wall material because of its good properties of emulsification, water-solubility, film-formation, edibility and biodegradation, etc (Idham et al., 2012; Shu et al., 2006).”
Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, methodology): “Shu et al.([21]) who encapsulated lycopene using a gelatin–sucrose system, reported that encapsula-”
Study on microencapsulation of curcumin pigments by spray drying (2009, methodology): “The encapsulation efficiency (EE) was calculated as follows [ 4 , 27]: EE(% ) ¼ CE”
Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. (2010, methodology): “197 2.4.10 Encapsulation efficiency (EE) 198 A method described by Shu et al. (2006) was employed, with some 199 modifications, to calculate encapsulation efficiency.”