Recent Developments in Microencapsulation of Food Ingredients

By K. Desai, Hyun Jin Park. 2005

1,097 citations recorded by the source corpus.

Subfields: Electrical and Electronic Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/e1c5f13e3d2eb2e00a6d94395e1629dc6b889cf3

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In Electrical and Electronic Engineering

In Food Science

Citations in the corpus

Encapsulation Efficiency of Food Flavours and Oils during Spray Drying (2008, background): “In most of the published works, a typical core to wall material ratio of 1:4 (20% core at the final encapsulated powder) is usually adopted and reported as being optimal for various wall materials like gum Arabic and modified starches.([4,7,15,72,97]) One of the few exceptions to this is the patent ”
Encapsulation of bioactive compounds through electrospinning/electrospraying and spray drying: A comparative assessment of food-related applications (2017, background): “typical core-to-wall material ratio of 1:4 was adopted and identified as being optimal for various wall materials, such as gum arabic and modified starches.([19,61]) In another study, the encapsulation efficiency of peppermint oil decreased with an increase in the initial oil con-”
Micro-Encapsulated Phase Change Materials: A Review of Encapsulation, Safety and Thermal Characteristics (2016, background): “Bischofite as a core material and acryli polymer a th hell material [188], and foods as the core material [189] were encapsulated through this process.”
Microencapsulation of essential oils with biodegradable polymeric carriers for cosmetic applications (2014, methodology): “It is a physicomechanical method developed in the 1930s being an attractive and versatile process [23].”
Microencapsulation of probiotic bacteria using pH-induced gelation of sodium caseinate and gellan gum (2011, background): “…of food ingredients, enzymes, oils, bacterial cells or other nutraceuticals into small capsules that can release their contents at controlled rates under specific conditions and that protect their contents from degradation by the detrimental factors in their environment (Desai & Park, 2005).”
Nanoliposomes and Their Applications in Food Nanotechnology (2008, background): “%) retention of the flavor-producing enzymes in the curd (see Desai and Park, 2005, for a review).”
Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying (2010, positive): “In this context, the stabilisation of polyphenol and anthocyanin compounds for use in industrial purposes could be aided using microencapsulation technologies (Desai & Park, 2005).”