Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules
Author:
Funder
Key Technology Research and Development Program of Shandong
Youth Innovation Technology Project of Higher School in Shandong Province
Shandong Province Natural Science Foundation
Publisher
Elsevier BV
Subject
Food Science
Reference45 articles.
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2. Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil;Bajac;Food Hydrocolloids,2022
3. Co-encapsulation of vitamins B12 and D3 using spray drying: wall material optimization, product characterization, and release kinetics;Bajaj;Food Chem.,2021
4. Microencapsulation of bixin pigment by spray drying: evaluation of characteristics;Balakrishnan;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2021
5. Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: structural characterization and simulate gastrointestinal conditions;Bastos;Food Chem.,2020
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