2022•Food Research InternationalOpen access

Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability

Mariana Costa Ferraz, Fernanda Ramalho Procópio, Guilherme de Figueiredo Furtado, Míriam Dupas Hubinger

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Key concepts: Maltodextrin, Whey protein isolate, Spray drying, Chemistry, Water activity, Food science, Particle size, Oleoresin

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Co-encapsulation of paprika and cinnamon oleoresin by spray drying using whey protein isolate and maltodextrin as wall material: Development, characterization and storage stability — Research Paper | ScholarLens