Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor During Storage and Powder Rehydration
The preparation of powdered microcapsules of flavor substances should not only protect these substances from volatilization during storage but also improve their diffusion during use. This study aimed to investigate the effects of maltodextrin (MD) with different dextrose equivalent (DE) values on r...
Main Authors: | Kaixin Li, Bowen Pan, Lingjun Ma, Song Miao, Junfu Ji |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-12-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/9/12/1878 |
Similar Items
-
Formulation and Characterization of Phycocyanin Microcapsules within Maltodextrin-Alginate
by: Retno Ayu Kurniasih, et al.
Published: (2018-07-01) -
Influence of maltodextrin dextrose equivalent value on rheological and dispersion properties of sunflower oil in water emulsions
by: Dokić Petar P., et al.
Published: (2004-01-01) -
Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics models
by: Tong Wang, et al.
Published: (2021-09-01) -
Effect of maltodextrin concentration and slurry temperature on pineapple powder using ultrasonic spray dryer
by: Sukri, N., et al.
Published: (2018-11-01) -
Fabrication of Spray-Dried Microcapsules|Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion
by: Chuang Zhang, et al.
Published: (2020-09-01)