Limonene encapsulation in freeze-drying of gum Arabic–sucrose–gelatin systems

By V. Kaushik, Y. Roos. 2007

186 citations recorded by the source corpus.

Subfields: Food Science, Mechanics of Materials

View Paper: https://www.semanticscholar.org/paper/f8112c86fbc7f26253871fe654a11ddf10d6ea7f

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In Food Science

1. Shuanghui Liu
2. N. Rastogi
3. N. Low
4. M. Nickerson
5. C. Nayak

Citations in the corpus

• Entrapment of Flaxseed Oil Within Gelatin-Gum Arabic Capsules (2010, background): “lack of solubility) in the aqueous food environment and its inherent instability against oxidation [2, 3 ]. Various approaches have been used to increase the levels of essential fatty acids (EFAs) in the diet.”
• Effect of Selected Additives on Microencapsulation of Anthocyanin by Spray Drying (2010, background): “At glass transition temperature, an amorphous material undergoes a change from a very viscous glassy to rubbery nature due to increase in molecular mobility and decrease in viscosity at glass transition temperature, which may result in structural changes such as stickiness and collapse of the produc”