Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate
food, medicine, essential oil and other substances. MD-based microcapsules can enhance …

Phase transition issues in the field of foods and drugs have significantly influenced these
industries and consequently attracted the attention of scientists and engineers. The study of …

Since its invention in 1872 by Samuel Percy, the spray drying of food products has been
widely used, whether in products consumed by babies in milk formulations, powdered …

Probiotic formulations must contain the right strain (s) in sufficient numbers when
administered to confer the desired health benefit. However, significant cell death can occur …

Background Grape pomace, the main winemaking by-product of the wine chain generated
after the pressing of grapes in the production of white wine and/or after the fermentation …

Abstract 3D printing technology produces personalized food for consumers with special
needs. Hence, the current research investigated the rheological properties of the cod protein …

In this work, two carbohydrate polymers, inulin (I) and maltodextrin (MX), were compared as
carrying agents in the spray drying of blueberry juice (BJ). The physicochemical properties …

This study aimed to evaluate the effect of partial replacement of cashew gum by inulin used
as wall materials, on the characteristics of ginger essential oil microencapsulated by spray …

In this study the effect of matrix composition on process encapsulation efficiency, antioxidant
capacity and physical properties of microencapsulated olive (Olea europaea L.) leaves …

To promote the adequate supplementation of probiotics and bioactives in food formulations,
this study aimed to develop synbiotic co-microcapsules containing probiotic strain …