Interaction of Tamarind Kernel Powder, Gum Arabic and Maltodextrin in Aqueous Solution and Microencapsulated Systems

Publisher： Bentham Science Publishers

E-ISSN： 2212-3881|9|4|335-342

ISSN： 1573-4013

Source： Current Nutrition & Food Science, Vol.9, Iss.4, 2013-11, pp. : 335-342

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Arabic Gum Mixtures as Encapsulating Agents of Freeze-Dried Fennel Oleoresin Products

By Chranioti Charikleia   Tzia Constantina  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 1057-1065

Springer Publishing Company

Access to resources Recommend Favorite

Effects of Enzymatic Liquefaction, Maltodextrin Concentration, and Spray-Dryer Air Inlet Temperature on Pumpkin Powder Characteristics

By Shavakhi Forough  

Food and Bioprocess Technology, Vol. 5, Iss. 7, 2012-10 ,pp. : 2837-2847

Springer Publishing Company

Access to resources Recommend Favorite

Optimization of an Aqueous Extraction Process for Flaxseed Gum by Response Surface Methodology

By Cui W.   Mazza G.   Oomah B.D.   Biliaderis C.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 363-369

Academic Press

Access to resources Recommend Favorite

Tamarind extract

By Zablocki L.   Pecore S.  

Trends in Food Science and Technology, Vol. 7, Iss. 9, 1996-09 ,pp. : 307-307

Elsevier

Access to resources Recommend Favorite

Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsion

By Mirhosseini Hamed  

European Food Research and Technology A, Vol. 228, Iss. 1, 2008-11 ,pp. : 19-28

Springer Publishing Company

Access to resources Recommend Favorite