Characterization of microencapsulated spinach extract obtained by spray-drying and freeze-drying techniques and its use as a source of chlorophyll in a chewing gum based on Pistacia atlantica
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference71 articles.
1. Utilization of different carrier agents for chlorophyll encapsulation: Characterization and kinetic stability study;Agarry;Food Research International,2022
2. How water-mediated hydrogen bonds affect chlorophyll a/b selectivity in Water-Soluble Chlorophyll Protein;Agostini;Scientific Reports,2019
3. Fabrication and characterization of gum Arabic‐and maltodextrin‐based microcapsules containing polyunsaturated oils;Akram;Journal of the Science of Food and Agriculture,2021
4. Advances in microencapsulation techniques using Arabic gum: A comprehensive review;Al-Hamayda;Industrial Crops and Products,2023
5. Physicochemical and phytochemical characterization and storage stability of freeze-dried encapsulated pomegranate peel anthocyanin and in vitro evaluation of its antioxidant activity;Azarpazhooh;Food and Bioprocess Technology,2019
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