Resistant maltodextrin as a shell material for encapsulation of naringin: Production and physicochemical characterization

Journal of Food Engineering

Volumn 161, Issue , 2015, Pages 68-74

  Pai, Dhananjay A ^a   Vangala, Venu R ^a,b   Ng, Jun Wei ^a   Ng, Wai Kiong ^a   Tan, Reginald B H ^a,c  

^a INSTITUTE OF CHEMICAL AND ENGINEERING SCIENCES   (Singapore)

^b UNIVERSITY OF BRADFORD   (United Kingdom)

^c NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Encapsulation; Naringin; Polyphenols; Resistance maltodextrin; Solubility enhancement; Spray drying

Indexed keywords

DESIGN OF EXPERIMENTS; DRYING; ENCAPSULATION; FIBERS; MOISTURE; PARTICLE SIZE; POLYSACCHARIDES; SOLUBILITY; SPRAY DRYING;

ENCAPSULATION TECHNOLOGY; MALTODEXTRINS; NARINGIN; PARTICLE SIZE AND MORPHOLOGIES; PHYSICO-CHEMICAL CHARACTERIZATION; POLYPHENOLS; SOLUBILITY ENHANCEMENT; WATER-SOLUBLE FIBERS;

FLAVONOIDS;

CITRUS X PARADISI;

EID: 84927593607     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.037     Document Type: Article

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