Study on the stabilization technique by encapsulation of biomolecules such food proteins

Engineering & Materials Science

• Agglomeration 8%
• Biomolecules 100%
• Deterioration 9%
• Disaccharides 19%
• Drying 38%
• Encapsulation 80%
• Enzyme activity 16%
• Esters 11%
• Flavors 13%
• Nanoparticles 10%
• Oils 6%
• Organic solvents 14%
• Physicochemical properties 13%
• Polysaccharides 14%
• Proteins 65%
• Stabilization 59%
• Substitution reactions 10%
• Sugars 86%
• Surface active agents 11%
• Water 5%

Agriculture & Biology

• deterioration 8%
• disaccharides 11%
• droplets 9%
• dropouts 15%
• drying 7%
• encapsulation 73%
• enzyme activity 6%
• esters 7%
• flavor 8%
• freeze drying 32%
• methodology 19%
• nanoparticles 9%
• oils 6%
• particulates 9%
• physicochemical properties 7%
• polysaccharides 7%
• protein sources 68%
• proteins 13%
• sugars 46%
• surfactants 9%
• water 4%

Medicine & Life Sciences

• Disaccharides 13%
• Enzymes 5%
• Esters 10%
• Food 49%
• Freeze Drying 38%
• Nanoparticles 9%
• Oils 10%
• Polysaccharides 9%
• Proteins 26%
• Sugars 69%
• Surface-Active Agents 10%
• Water 6%