articleTop 1% cited
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
International Journal of Biological Macromolecules · 2016 · Vol. 85 · pp. 379–385
Sahar Akhavan Mahdavi(Gorgan University of Agricultural Sciences and Natural Resources)Seid Mahdi Jafari✉(Golestan University of Medical Sciences)Elham Assadpoor(Gorgan University of Agricultural Sciences and Natural Resources)Danial Dehnad(Gorgan University of Agricultural Sciences and Natural Resources)
Microencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsBotanical Research and ApplicationsMaltodextrinGum arabicGelatinSpray dryingResponse surface methodologyCakingMaterials scienceAnthocyaninChemistryBetalain
MeSH terms
AnthocyaninsDrug CompoundingGelatinGum ArabicPolysaccharidesSolubilityPorosity
Funding
- Gorgan University of Agricultural Sciences and Natural Resources
Citations
533
FWCI
57.36
field-weighted impact
References
41
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100%
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References
Applications of spray-drying in microencapsulation of food ingredients: An overview
Food Research International · 2007 · 2,317 citations
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Journal of Food Engineering · 2006 · 572 citations
Anthocyanins - nature, occurrence and dietary burden
Journal of the Science of Food and Agriculture · 2000 · 786 citations
Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents
Food Research International · 2009 · 540 citations
Production and Properties of Spray‐dried Amaranthus Betacyanin Pigments
Journal of Food Science · 2000 · 990 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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