Work

Retention of saffron bioactive components by spray drying encapsulation using maltodextrin, gum Arabic and gelatin as wall materials

Year: 2015

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2015.05.033

Authors: Hamid Rajabi, Mohammad Ghorbani, Seid Mahdi Jafari, Alireza Sadeghi Mahoonak, Ghadir Rajabzadeh

Institutions: Gorgan University of Agricultural Sciences and Natural Resources, Research Institute of Food Science and Technology

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Iran National Science Foundation, Research Institute of Food Science and Technology

Award: G7898468867

OpenAlex ID: W608625692

FWCI: 20.47

Cites: 85

Cited by: 276

Related to: 10