Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release

Microencapsulation of propolis extract by complex coacervation

Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems

Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability