Starches modified with octenyl succinic anhydride (OSA) have been used in a range of
industrial applications, particularly as a food additive, for more than half a century. Interest in …

Spray drying and electrohydrodynamic processes, namely, electrospinning and
electrospraying, are the most promising encapsulation technologies for entrapping and …

Recent advances in food and nutrition sciences have highlighted the possibility of
modulating some specific physiological functions in the organism through food intake. The …

The ability of inulin, a prebiotic material, as encapsulation matrix was explored.
Microcapsules of Raftiline were produced by spray drying inulin solutions at different solids …

Food flavor is an important attribute of quality food, and it largely determines consumer food
preference. Many food products exist as emulsions or experience emulsification during …

The objective of this study was to evaluate the potential of selected proteins as alternative
materials for flavor encapsulation by spray drying. Two traditional materials (gum acacia and …

Flavor is one of the most important characteristics of a food product, since people prefer to
eat only food products with an attractive flavor (Voilley and Etiévant 2006). Flavor can be …

A recent push for surfactant-free products driven by environmental awareness has propelled
the use of bio-based materials in place of petroleum-derived components. However, both …

The effect of encapsulating matrix on retention, protection and delivery of Oregano essential
oil (EO) was studied. EO was encapsulated in rice starch porous spheres, inulin and …

A new technique for lycopene microencapsulation by spray drying using dehumidified air as
the drying medium was developed and the optimum operating conditions for encapsulation …