Concepedia

Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification

Chitra Gupta, Prince Chawla, Sumit Arora, Sudhir Kumar Tomar, Ashish Kumar Singh

Food Hydrocolloids · 2014 · 134 citations · 22 references

DOI

Concepts

References

22

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.5K citations

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Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

Helena Cristina Ferrer Carneiro, Renata Valeriano Tonon, Carlos Raimundo Ferreira Grosso et al. · Journal of Food Engineering · 2012 · 956 citations

Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials

Rajesh Bhosale, Rekha S. Singhal · Carbohydrate Polymers · 2005 · 286 citations

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Effect of maltodextrin and arabic gum in water vapor sorption thermodynamic properties of vacuum dried pineapple pulp powder

Ana Lúcia Gabas, Paulo José do Amaral Sobral, Javier Telis‐Romero · Journal of Food Engineering · 2007 · 255 citations

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Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch

Dattanand Kanakdande, Rajesh Bhosale, Rekha S. Singhal · Carbohydrate Polymers · 2006 · 210 citations

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