Latest Research in Microencapsulation and Drying Processes

Top Research Topics in Microencapsulation and Drying Processes

• Proteins in Food Systems — 14 papers
• Microencapsulation and Drying Processes — 4 papers
• Polysaccharides Composition and Applications — 2 papers
• Tea Polyphenols and Effects — 1 papers
• Curcumin's Biomedical Applications — 1 papers
• Probiotics and Fermented Foods — 1 papers
• Protein Interaction Studies and Fluorescence Analysis — 1 papers
• Advanced Drug Delivery Systems — 1 papers
• Nanocomposite Films for Food Packaging — 1 papers
• Microbial Metabolites in Food Biotechnology — 1 papers

Highest-Cited Papers

1. Synergistic effects of pH-shifting and sonication on lentil protein–xanthan gum complex formation
2. Comparison of drying methods for instant colostrum powder production: fluid bed dryer as post-drying approach
3. Sustainable preservation of shell eggs using ultrasound and electrolyzed water: individual and synergistic effects
4. RuBisCO-Polyphenol Interactions Drive Tea Cream Formation via Synergistic Noncovalent Bridging and Covalent Quinone-Thiol Coupling
5. Chemical and Functional Characterization of Soy Protein Concentrate Produced by an Ultrasound-Assisted Ethanol Washing Process
6. Ultrasound pretreatment of Acacia seyal gum arabic before spray drying: effects on interfacial behavior and avocado oil emulsion stability
7. Effect of geometry on curcuminoid retention in 3D-printed turmeric powder-enriched crackers
8. Effect of High-Pressure Processing on the Physicochemical and Emulsifying Properties of Pea Protein Isolate
9. Interactions between Myofibrillar Proteins and Quercetin: Underlying Mechanisms and Effects on Interfacial Film Formation and Emulsion Stability
10. Synergistic effects of encapsulated phycocyanin and phycoerythrin on probiotic ice cream quality
11. The Binding Mechanism of 2,5-Dimethylpyrazine with Amyloid Fibrils Derived from Different Protein Sources
12. Application of CoQ10-loaded gSP-CS double-layer emulsion in milk: Impacts on quality and storage stability
13. Enhancement of encapsulation efficiency and improvement of oxidative values in optimized spray-dried clove ( Syzygium aromaticum L.) bud oil
14. Protein–Anthocyanin Interactions in Food Systems: A Reaction‐Network Perspective on Equilibria, Kinetics, and Degradation Pathways
15. Interactions with Locust Bean Gum Regulate the Gelling Capacity of Myofibrillar Protein Emulsion: Effects of Locust Bean Gum Concentration
16. Development of functional Low-fat mayonnaise containing oleaster extract-loaded nanoliposomes, quince seed mucilage, and soy protein isolate: effects on physicochemical, rheological, and oxidative properties
17. Mucoadhesive microcapsules for the delivery of probiotic-derived extracellular vesicles
18. HYDROCOLLOIDS AND EMULSIFIERS IN FOOD AND ITS SYNERGISTIC EFFECTS
19. Evaluation of the quince seed mucilage as an encapsulant for bioprotection of cultures during freeze-drying and digestion
20. HYDROCOLLOIDS AND EMULSIFIERS IN FOOD AND ITS SYNERGISTIC EFFECTS