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Cited by 21 publications
(4 citation statements)
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References 33 publications
(39 reference statements)
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“…Native starches increase their performance by means of modification (also called derivatization). Among the modifications, we have cross-linked starches with sodium tripolyphosphate (Verdalet-Guzmán et al, 2013), hydroxypropylated starches (Kshirsagar and Singhal, 2008). Hydrolyzed starches, such as, maltodextrins, cyclodextrins and dextrins, resulting from the action of acids or specific enzymes on starches (Spada et al, 2013) and hydrolyzed and esterified starches with octenyl succinic anhydride (OSAn), the last have been used as encapsulating materials due to they form a fine and stable emulsion (Bangs and Reineccius, 1988;Thirathumthavorn and Charoenrein, 2006).…”
Section: Introductionmentioning
confidence: 99%
“…Native starches increase their performance by means of modification (also called derivatization). Among the modifications, we have cross-linked starches with sodium tripolyphosphate (Verdalet-Guzmán et al, 2013), hydroxypropylated starches (Kshirsagar and Singhal, 2008). Hydrolyzed starches, such as, maltodextrins, cyclodextrins and dextrins, resulting from the action of acids or specific enzymes on starches (Spada et al, 2013) and hydrolyzed and esterified starches with octenyl succinic anhydride (OSAn), the last have been used as encapsulating materials due to they form a fine and stable emulsion (Bangs and Reineccius, 1988;Thirathumthavorn and Charoenrein, 2006).…”
Section: Introductionmentioning
confidence: 99%
“…Other works produced microcapsules with different encapsulating materials by spray-drying and obtained similar Aw values of the S. odoratissima microcapsules. Among them, studies with probiotic microcapsules (Aw = 0.11) (Behboudi, et al, 2013) and orange oil (Aw = 0.187) (Guzmán, et al, 2013). Daza, et al (2016) verified in microcapsules of extract of Eugenia dysenterica DC.…”
Section: Discussionmentioning
confidence: 99%
“…For instance, some modified starches have surface active properties and are widely used in the process of encapsulation by spray-drying. Hydrolysed starch products are hydrophilic compounds, and thus have little affinity for hydrophobic flavours and oils [ 62 , 63 ].…”
Section: Optimizing the Encapsulation Process Conditionsmentioning
confidence: 99%