This article reviews progress in the field of food colloids with particular emphasis on
advances in novel functional ingredients and nanoscale structuring. Specific aspects of …

Spray drying is one of the oldest, most common, and economical techniques typically
employed for producing dry powders from flowable feeds which can be a solution …

In this study, nano-particles of saffron extract (< 100 nm) were encapsulated by spray drying.
For this objective, the primary saffron water extract-in-oil (W/O) micro-emulsion containing …

The present study illustrates a simple and practical way to produce an adequate delivery
system of bioactive compounds of saffron by protein-polysaccharide complex. Frist, crocin …

There is a growing interest in using fibrils from food grade protein, eg β-lactoglobulin, as
functional ingredients. In the present study, the functionality of fibrillar β-lactoglobulin from …

Soy polysaccharide is a new source of hydrocolloids that demonstrated some unique
functions, such as improving the emulsifying property of proteins. Citral is an essential oil …

The encapsulation by spray drying is a common method of encapsulation on the food
industry. Many biopolymers are described on the literature as wall materials for this purpose …

This study aimed at evaluating the potential of pectin combination with pea protein isolate
(PPI) in the microencapsulation of polyunsaturated fatty acids (PUFA)-rich oil by spray …

The aim of the present study was to investigate the impact of chickpea protein (CP) alone or
in the form of sequentially adsorbed chickpea protein and high methoxylated pectin (CP …

Enzymes are widely used in the food industry due to their ability in improving the functional,
sensory, and nutritional properties of food products. However, their poor stability under …