Microencapsulation of borage oil with blends of milk protein, β‐glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|98|3|896-904

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.98, Iss.3, 2018-02, pp. : 896-904

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

Effect of spray drying compartment and maltodextrin concentration on the functional, physical, thermal, and nutritional characteristics of Bambara groundnut milk powder

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Physicochemical Properties and Storage Stability of Lutein Microcapsules Prepared with Maltodextrins and Sucrose by Spray Drying

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 2, 2015-02 ,pp. : E359-E369

John Wiley & Sons Inc

Access to resources Recommend Favorite

Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta‐Cyclodextrin Mixtures by Spray Drying

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 7, 2015-07 ,pp. : C1445-C1452

John Wiley & Sons Inc

Access to resources Recommend Favorite

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 5, 2015-05 ,pp. : 646-656

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of enzymatic processing, inlet temperature, and maltodextrin concentration on the rheological and physicochemical properties of spray‐dried banana (Musa acuminata) powder

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite