Maltodextrin (MD) is a partially hydrolyzed product of starch that can be used to encapsulate
food, medicine, essential oil and other substances. MD-based microcapsules can enhance …

Field pea is one of the most important leguminous crops over the world. Pea protein is a
relatively new type of plant proteins and has been used as a functional ingredient in global …

Microencapsulation is a process of building a functional barrier between the core and wall
material to avoid chemical and physical reactions and to maintain the biological, functional …

The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …

The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin
and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

Background High-added value biological compounds (BACs) from herbal and plant sources,
such as essential oils (EO), antioxidants and volatile compounds, often exhibit remarkable …

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

Recently there has been an increased interest towards the biological activities of essential
oils (EOs). However, EOs are unstable and susceptible to degradation when exposed to …

Spray drying is one of the oldest, most common, and economical techniques typically
employed for producing dry powders from flowable feeds which can be a solution …