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| Characterization of starch and gum arabic-maltodextrin microparticles encapsulating acacia tannin extract and evaluation of their potential use in ruminant nutrition |
| Festus A. Adejoro, Abubeker Hassen, Mapitsi S. Thantsha |
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Anim Biosci. 2019;32(7):977-987. Published online November 28, 2018 DOI: https://doi.org/10.5713/ajas.18.0632 |
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Characterization of starch and gum arabic-maltodextrin microparticles encapsulating acacia tannin extract and evaluation of their potential use in ruminant nutrition Asian-Australasian Journal of Animal Sciences. 2019;32(7):977-987  Final Report of the Safety Assessment of Acacia Catechu Gum, Acacia Concinna Fruit Extract, Acacia Dealbata Leaf Extract, Acacia Dealbata Leaf Wax, Acacia Decurrens Extract, Acacia Farnesiana Extract, Acacia Farnesiana Flower Wax, Acacia Farnesiana Gum, Acacia Senegal Extract, Acacia Senegal Gum, and Acacia Senegal Gum Extract1 International Journal of Toxicology. 2005;24(3_suppl):75-118 Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials Carbohydrate Polymers. 2005;61(1):95-102 Characterization of Moringa oleifera Leaf Powder Extract Encapsulated in Maltodextrin and/or Gum Arabic Coatings Foods. 2021;10(12):3044 Use of Acacia Gum in the Treatment of Skin Lesions of Two Children With Kwashiorkor Gum Arabic. 2018;221-228 Yogurt fortification by microencapsulation of beetroot extract (
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L.) using maltodextrin, gum arabic, and whey protein isolate Food Science & Nutrition. 2022;10(6):1875-1887 Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system Carbohydrate Polymers. 2015;127:252-263 Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic LWT. 2018;96:642-647 Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch Carbohydrate Polymers. 2007;67(4):536-541 Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents Food Chemistry. 2016;194:569-576 |
