84
Ahmad, M., Mudghil, P., Gani, A., hameed, F., masoodi, F. A., & Maqsood, S. (2019a). Nanoencapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food Chemistry, 270(1), 95–104.
Ahmad, M., Gani, A., Hamed, F., Maqsood, S. (2019b). Comparative study on utilization of micro
and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus
acidolactici), LWT. (2019b). https://doi.org/10.1016/j.lwt.2019.04.078.
Ahmad, M., Mudgil, P., Maqsood, S. (2019c). Camel whey protein microparticles for safe and
efficient delivery of novel camel milk derived probiotics, LWT. https://doi.org/10.1016/j.
lwt.2019.03.008.
Ahmad, M., Qureshi, S., Maqsood, S., Gani, A., & Masoodi, F. A. (2017). Micro-encapsulation
of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization,
release behavior & antioxidant potential during GI tract transition. Food Hydrocolloids, 66,
154–160.
Andersons, J., Modniks, J., Joffe, R., Madsen, B., & N€attinen, K. (2016). Apparent interfacial
shear strength of short-flax-fiber/starch acetate composites. International Journal of Adhesion
and Adhesives, 64, 78–85.
Anglès, M. N., & Dufresne, A. (2000). Plasticized starch/tunicin whiskers nanocomposites. 1.
Structural analysis. Macromolecules, 33, 8344–8353.
Annison, G., & Topping, D. L. (1994). Nutritional role of resistant starch: Chemical structure vs
physiological function. Annual Review of Nutrition, 14, 297–320.
Arena, P. M., Caggianiello, G., Fiocco, D., Russo, P., Torelli, M., Spano, G., & Capozzi, V. (2014).
Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria.
International Journal of Molecular Sciences, 15(2), 3025–3039.
Ashwar, B. A., Gani, A., Gani, A., Shah, A., & Masoodi, F. A. (2018). Production of RS4 from
rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics. Food
Chemistry, 239, 287–294.
Baldwin, E. A., Nisperos-Carriedo, M. O., & Baker, R. A. (1995). Horticultural Science, 30, 35–38.
Bhandari, B. R., D’Arc, B. R., & Padukka, I. (1999). Encapsulation of lemon oil by paste
method using β-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. Journal of
Agricultural and Food Chemistry, 47, 5194–5197.
Bhandari, B. R., D’Arc, B. R., & Thi Bich, L. L. (1998). Lemon oil to β-cyclodextrin ratio effect
on the inclusion efficiency of β-cyclodextrin and the retention of oil volatiles in the complex.
Journal of Agricultural and Food Chemistry, 46, 1494–1499.
Bird, A. R., Vuaran, M., Brown, I., & Topping, D. L. (2007). Two high-amylose maize starches
with different amounts of resistant starch vary in their effects on fermentation, tissue and
digesta mass accretion, and bacterial populations in the large bowel of pigs. The British Journal
of Nutrition, 97, 134–144.
Boesel, L. F., Mano, J. F., & Reis, R. L. (2004). Optimization of the formulation and mechanical
properties of starch based partially degradable bone cements. Journal of Materials Science:
Materials in Medicine, 15, 73–83.
Bornet, F. R., Fontvieille, A. M., Rizkalla, S., Colonna, P., Blayo, A., Mercier, C., & Slama,
G. (1989). Insulin and glycemic responses in healthy humans to native starches processed in
different ways: Correlation with in vitro alpha-amylase hydrolysis. The American Journal of
Clinical Nutrition, 50, 315–323.
Brighenti, F., Cristina, M., & Baggio, C. (1998). Resistant starch in Italian diet. British Journal of
Nutrition, 80, 333–341.
Brown, I. (1996). Complex carbohydrates and resistant starch. Nutrition Reviews, 54, S115–S119.
Buléon, A., Colonna, P., Planchot, V., & Ball, S. (1998). Starch granules: Structure and biosynthesis. International Journal of Biological Macromolecules, 23(2), 85–112.
Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4(6), 849–875.
Can-Karaca, A., Low, N. H., & Nickerson, M. T. (2015). Potential use of plant proteins in the
microencapsulation of lipophilic materials in foods. Trends in Food Science and Technology,
42(1), 5–12.
M. Ahmad et al.
Ahmad, M., Mudghil, P., Gani, A., hameed, F., masoodi, F. A., & Maqsood, S. (2019a). Nanoencapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion. Food Chemistry, 270(1), 95–104.
Ahmad, M., Gani, A., Hamed, F., Maqsood, S. (2019b). Comparative study on utilization of micro
and nano sized starch particles for encapsulation of camel milk derived probiotics (Pediococcus
acidolactici), LWT. (2019b). https://doi.org/10.1016/j.lwt.2019.04.078.
Ahmad, M., Mudgil, P., Maqsood, S. (2019c). Camel whey protein microparticles for safe and
efficient delivery of novel camel milk derived probiotics, LWT. https://doi.org/10.1016/j.
lwt.2019.03.008.
Ahmad, M., Qureshi, S., Maqsood, S., Gani, A., & Masoodi, F. A. (2017). Micro-encapsulation
of folic acid using horse chestnut starch and β-cyclodextrin: Microcapsule characterization,
release behavior & antioxidant potential during GI tract transition. Food Hydrocolloids, 66,
154–160.
Andersons, J., Modniks, J., Joffe, R., Madsen, B., & N€attinen, K. (2016). Apparent interfacial
shear strength of short-flax-fiber/starch acetate composites. International Journal of Adhesion
and Adhesives, 64, 78–85.
Anglès, M. N., & Dufresne, A. (2000). Plasticized starch/tunicin whiskers nanocomposites. 1.
Structural analysis. Macromolecules, 33, 8344–8353.
Annison, G., & Topping, D. L. (1994). Nutritional role of resistant starch: Chemical structure vs
physiological function. Annual Review of Nutrition, 14, 297–320.
Arena, P. M., Caggianiello, G., Fiocco, D., Russo, P., Torelli, M., Spano, G., & Capozzi, V. (2014).
Barley β-glucans-containing food enhances probiotic performances of beneficial bacteria.
International Journal of Molecular Sciences, 15(2), 3025–3039.
Ashwar, B. A., Gani, A., Gani, A., Shah, A., & Masoodi, F. A. (2018). Production of RS4 from
rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics. Food
Chemistry, 239, 287–294.
Baldwin, E. A., Nisperos-Carriedo, M. O., & Baker, R. A. (1995). Horticultural Science, 30, 35–38.
Bhandari, B. R., D’Arc, B. R., & Padukka, I. (1999). Encapsulation of lemon oil by paste
method using β-cyclodextrin: Encapsulation efficiency and profile of oil volatiles. Journal of
Agricultural and Food Chemistry, 47, 5194–5197.
Bhandari, B. R., D’Arc, B. R., & Thi Bich, L. L. (1998). Lemon oil to β-cyclodextrin ratio effect
on the inclusion efficiency of β-cyclodextrin and the retention of oil volatiles in the complex.
Journal of Agricultural and Food Chemistry, 46, 1494–1499.
Bird, A. R., Vuaran, M., Brown, I., & Topping, D. L. (2007). Two high-amylose maize starches
with different amounts of resistant starch vary in their effects on fermentation, tissue and
digesta mass accretion, and bacterial populations in the large bowel of pigs. The British Journal
of Nutrition, 97, 134–144.
Boesel, L. F., Mano, J. F., & Reis, R. L. (2004). Optimization of the formulation and mechanical
properties of starch based partially degradable bone cements. Journal of Materials Science:
Materials in Medicine, 15, 73–83.
Bornet, F. R., Fontvieille, A. M., Rizkalla, S., Colonna, P., Blayo, A., Mercier, C., & Slama,
G. (1989). Insulin and glycemic responses in healthy humans to native starches processed in
different ways: Correlation with in vitro alpha-amylase hydrolysis. The American Journal of
Clinical Nutrition, 50, 315–323.
Brighenti, F., Cristina, M., & Baggio, C. (1998). Resistant starch in Italian diet. British Journal of
Nutrition, 80, 333–341.
Brown, I. (1996). Complex carbohydrates and resistant starch. Nutrition Reviews, 54, S115–S119.
Buléon, A., Colonna, P., Planchot, V., & Ball, S. (1998). Starch granules: Structure and biosynthesis. International Journal of Biological Macromolecules, 23(2), 85–112.
Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology, 4(6), 849–875.
Can-Karaca, A., Low, N. H., & Nickerson, M. T. (2015). Potential use of plant proteins in the
microencapsulation of lipophilic materials in foods. Trends in Food Science and Technology,
42(1), 5–12.
M. Ahmad et al.