Microencapsulation and oxidative stability of ginger essential oil in Maltodextrin/Whey Protein Isolate (MD/WPI)

International Journal of Dairy Science

Volumn 2, Issue 4, 2007, Pages 387-392

  Toure, Alhassane ^a   Xiaoming, Zhang ^b,c   Jia, Cheng Sheng ^d   Zhijian, Dong ^d  

^a Guinée Centre de Recherche et de Formation en Infectiologie de Guinée Guinean infectiology research and training center   (Guinea)

^b JIANGNAN UNIVERSITY   (China)

^c BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^d NONE

Author keywords

Maltodextrin; Microencapsulation; Oxidative stability; Surface oil; Water activity; Whey protein

Indexed keywords

ZINGIBER OFFICINALE;

EID: 37649025315     PISSN: 18119743     EISSN: 18119751     Source Type: Journal    
DOI: 10.3923/ijds.2007.387.392     Document Type: Article

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