The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Encapsulation of food ingredients
Abstract
Microencapsulation is a relatively new technology that is used for protection, stabilization, and slow release of food ingredients. The encapsulating or wall materials used generally consist of starch, starch derivatives, proteins, gums, lipids, or any combination of them. Methods of encapsulation of food ingredients include spray-drying, freeze-drying, fluidized bed-coating, extrusion, cocrystallization, molecular inclusion, and coacervation. This paper reviews techniques for preparation of microencapsulated food ingredients and choices of coating material. Characterization of microcapsules, mechanisms of controlled release, and efficiency of protection/stabilization of encapsulated food ingredients are also presented.
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Citations
Cites
Magee, E. L., Olson, N. F., & Lindsay, R. C. (1981) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(81)82620-3 · Cited by 35
Braun, S. D., & Olson, N. F. (1986) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(86)80524-0 · Cited by 32
Kim, S. C., & Olson, N. F. (1989) · Journal of Dairy Research · doi:10.1017/s0022029900029381 · Cited by 22
Cited by
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier
Ersus, S., & Yurdagel, U. (2007) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2006.07.009 · Cited by 580
Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin
Bae, E. K., & Lee, S. J. (2008) · Journal of Microencapsulation · doi:10.1080/02652040802075682 · Cited by 538
Carvalho, I. T., Estevinho, B. N., & Santos, L. (2016) · International Journal of Cosmetic Science · doi:10.1111/ics.12232 · Cited by 369
Microbial Pigments in the Food Industry—Challenges and the Way Forward
Sen, T., Barrow, C. J., & Deshmukh, S. K. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00007 · Cited by 367
Razavi, S., Janfaza, S., Tasnim, N., Gibson, D. L., & Hoorfar, M. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.106882 · Cited by 263
Metadata
- Authors
- Shahidi, F., & Han, X.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1993-01
- Volume
- 33
- Issue
- 6
- Pages
- 501-547
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W3143358001
- Cited by
- 967
- References
- 3
- FWCI
- 6.90
- Type
- journal article
- Language
- en
- Open access
- closed
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- Shahidi, F., & Han, X. (1993). Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399309527645
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
