Open Access
Issue
BIO Web Conf.
Volume 210, 2026
The 8th International Conference on Food and Agriculture (ICoFA 2025)
Article Number 02001
Number of page(s) 8
Section Agricultural Production and Agricultural Technology
DOI https://doi.org/10.1051/bioconf/202621002001
Published online 15 January 2026
  • A. Carr and S. Maggini, Vitamin C and Immune Function. Nutrients, 9, 1211 (2017). [Google Scholar]
  • G. C. George, H. Hanss-Nuss, T. J. Milani, and J. H. Freeland-Graves, Food Choices of Low-Income Women during Pregnancy and Postpartum. J Am Diet Assoc. 105, 899 (2005). [Google Scholar]
  • M. G. R. Pandin, C. S. Waloejo, D. Sunyowati, and I. Rizkyah, The Potential of Mocaf (Modified Cassava Flour) as Disaster Emergency Food, IOP Conf. Ser.: Earth Environ. Sci. 995, 012006 (2022). [Google Scholar]
  • A. Safitri and N. Zuhroh, Microencapsulation Combination of Nigella sativa and Cosmos caudatus Kunth and In Vitro Protein Denaturation Inhibition Assay. JSMARTech, 3, 029 (2022). [Google Scholar]
  • C. Saenz, S. Tapia, J. Chavez, and P. Robert, Microencapsulation by spray drying of bioactive compounds from cactus pear, Food Chem. 114, 616 (2009). [Google Scholar]
  • S. C. Lourenço et al., Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying. Foods. 10, 1255 (2021). [Google Scholar]
  • Z. Fang and B. Bhandari, Encapsulation of polyphenols – a review. Trends in Food Sci. & Tech. 21, 510 (2010). [Google Scholar]
  • B. N. Estevinho, F. Rocha, L. Santos, and A. Alves, Microencapsulation with chitosan by spray drying for industry applications – A review. Trends in Food Sci. & Tech. 31, 138 (2013) [Google Scholar]
  • A. Todorović et al., Encapsulation of Bilberry Extract with Maltodextrin and Gum Arabic by Freeze-Drying: Formulation, Characterisation, and Storage Stability. Processes. 10, 1991 (2022). [Google Scholar]
  • W. Bińkowska, A. Szpicer, I. Wojtasik-Kalinowska, and A. Półtorak, Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds. Applied Sciences. 14, 1442 (2024). [Google Scholar]
  • M. R. Kabir, S. M. K. Hasan, M. R. Islam, and M. Ahmed, Development of functional noodles by encapsulating mango peel powder as a source of bioactive compounds. Heliyon. 10, e24061 (2024). [Google Scholar]
  • R. Az Zahra, Kajian Pengembangan Sistem Mikroenkapsulasi untuk Peningkatan Stabilitas Vitamin C. JIFF. 5, 212 (2022). [Google Scholar]
  • P. V. Finotelli and M. H. M. Rocha-Leão, Microencapsulation of Ascorbic Acid in Maltodextrin and Capsul Using Spray-Drying. Enpromer (2015). [Google Scholar]
  • H. Evanuarini, H. A. Nidhal, and C. D. Anisa, Effect of Carboxyl Methyl Cellulose (CMC) Addition on Physicochemical Quality of Salted Egg White Powder (2025). [Google Scholar]
  • R. Gonardi, E. Setijawaty, and I. Radix A.P. Jati, Pengembangan Produk Bubuk Tomat dengan Pengering Kabinet Menggunakan Enkapsulan Maltodekstrin dan Natrium Carboxymethyl Cellulose. JTP. 23, 101 (2022). [Google Scholar]
  • Y. Jang and E. Koh, Characterisation and storage stability of aronia anthocyanins encapsulated with combinations of maltodextrin with carboxymethyl cellulose, gum Arabic, and xanthan gum. Food Chem. 405, 135002 (2023). [Google Scholar]
  • W. Zhang, J. Hao, Y. Yuan, and D. Xu, Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)- Stabilized Rice Bran Oil Emulsion. Front. Nutr. 9, 878725 (2022). [Google Scholar]
  • J. Wang and P. Somasundaran, Adsorption and conformation of carboxymethyl cellulose at solid–liquid interfaces using spectroscopic, AFM and allied techniques. J. Colloid Interface Sci. 291, 75 (2005) [CrossRef] [Google Scholar]
  • S. Ebrahimi, H. A. Dabbagh, and K. Eskandari, Nature of intramolecular interactions of vitamin C in view of interacting quantum atoms: the role of hydrogen bond cooperativity on geometry. Phys. Chem. Chem. Phys. 18, 18278 (2016). [Google Scholar]
  • Herlina, T. A. Nashiroh, N. W. Palupi, Y. Wibowo, L. Supartiningrum, and T. T. Baladraf, Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder. Int. J. Adv. Sci. Eng. Inf. Technol., 14, 1035 (2024). [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.