articleTop 1% cited
Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder
Journal of Food Engineering · 2010 · Vol. 98(3) · pp. 385–392
Tuyen C. Kha(Nong Lam University Ho Chi Minh City)Minh H. Nguyen✉(Western Sydney University)Paul D. Roach(University of Newcastle Australia)
Microencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat AnalysisMaltodextrinArilChemistrySpray dryingFood scienceAntioxidantWater activitySolubilityWater contentChromatography
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References
Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation
Journal of Food Science · 1997 · 437 citations
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Journal of Food Engineering · 2006 · 572 citations
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Journal of Food Science · 2000 · 990 citations
Structure and properties of carotenoids in relation to function.
The FASEB Journal · 1995 · 1,608 citations
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