Results 181 to 190 of about 147,289 (239)

Preparation and evaluation of agar/maltodextrin-beeswax emulsion films with various hydrophilic-lipophilic balance emulsifiers.

Food Chemistry, 2022
The structural and physicochemical properties of agar/maltodextrin-beeswax films in the presence of three emulsifiers, including glycerol monostearate, sodium stearoyl lactylate, and polysorbate 80 were investigated. Scanning electron microscopy revealed
Rui Zhang, Xiaosong Zhai, Wentao Wang, Hanxue Hou   +3 more
semanticscholar   +1 more source

Effect of maltodextrin combination with gum arabic and whey protein isolate on the microencapsulation of gurum seed oil using a spray-drying method.

International Journal of Biological Macromolecules, 2020
This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1)
Emad Karrar, A. Mahdi, Sujitraj Sheth, I. M. Mohamed Ahmed, Muhammad Faisal Manzoor, Wei Wei, Xingguo Wang   +6 more
semanticscholar   +1 more source

Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin.

Food Chemistry, 2019
Detailed investigations on the physicochemical and structural characterization of chlorophyll loaded microcapsules and their storage stability have not previously been conducted.
Yu-Ra Kang, Yun-Kyung Lee, Y. J. Kim, Y. Chang   +3 more
semanticscholar   +1 more source

Fine structures of added maltodextrin impact stability of frozen bread dough system.

Carbohydrate Polymers, 2022
Using supplements has proven to be efficient in improving frozen dough quality, but how supplement structures affect dough quality is poorly understood. Here, we analyze the relationship between fine structures of added maltodextrin and the stability of ...
Yang Li, Fangfang Zhao, Caiming Li, Xiaofeng Ban, Zheng-biao Gu, Zhaofeng Li   +5 more
semanticscholar   +1 more source

Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil.

Food Chemistry, 2020
In this study, pepper seed oil (PSO) was microencapsulated by spray drying at optimum conditions: oil/total solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet temperature of 184 °C.
M. Karaaslan, Fatih Şengün, Ümran Cansu, Bülent Başyi̇ği̇t, H. Sağlam, Asliye Karaaslan   +5 more
semanticscholar   +1 more source

Whey protein and maltodextrin-stabilized oil-in-water emulsions: Effects of dextrose equivalent.

Food Chemistry, 2021
The aim of this work is to evaluate the effect of dextrose equivalent (DE) of maltodextrins (MD) on the stability of whey protein and maltodextrin stabilized oil-in-water (o/w) emulsions.
Qiwei Du, Jingyang Tang, Mingjiang Xu, Fei Lyu, Jianyou Zhang, Y. Qiu, Jianhua Liu, Yuting Ding   +7 more
semanticscholar   +1 more source

Influence of sodium caseinate, maltodextrin, pectin and their Maillard conjugate on the stability, in vitro release, anti-oxidant property and cell viability of eugenol-olive oil nanoemulsions.

International Journal of Biological Macromolecules, 2021
The influence of protein (sodium caseinate-SC), polysaccharide (maltodextrin-MD; pectin-PC) and their Maillard conjugates (sodium caseinate maltodextrin conjugate-SCMDC; sodium caseinate pectin conjugate-SCPCC) were studied on the physico-chemical and ...
P. Nagaraju, S. P, Tushar Dubey, S. Chinnathambi, Poornima Priyadarshini C G, P. J. Rao   +5 more
semanticscholar   +1 more source

Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source.

International Journal of Biological Macromolecules, 2019
Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin.
K. Sarabandi, S. Jafari, A. S. Mahoonak, A. Mohammadi   +3 more
semanticscholar   +1 more source

Fabrication and characterization of gum arabic- and maltodextrin-based microcapsules containing polyunsaturated oils.

The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Polyunsaturated oils have various health-promoting effects, however, they are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective strategies to enhance oil stability.
Sajeela Akram, Yiwen Bao, M. S. Butt, R. Shukat, Arslan Afzal, Jen‐Yi Huang   +5 more
semanticscholar   +1 more source

Characterization of starch, agar and maltodextrin blends for controlled dissolution of edible films.

International Journal of Biological Macromolecules, 2020
Biopolymer blend interactions influence the physical, mechanical and barrier properties of edible packaging. Starch (rice and hydroxypropyl cassava starch mixture), agar and maltodextrin were formulated to control the solubility of edible films.
Phanwipa Wongphan, N. Harnkarnsujarit
semanticscholar   +1 more source