Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 942-948

  Drusch, S ^a   Berg, S ^b   Scampicchio, M ^a   Serfert, Y ^b   Somoza, V ^c   Mannino, S ^a   Schwarz, K ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF KIEL   (Germany)

^c DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Antioxidants; Fish oil; Lipid oxidation; Maillard reaction; Microencapsulation

Indexed keywords

EMULSIFICATION; FISH; GLUCOSE; GLYCOSYLATION; MICROENCAPSULATION; REDOX REACTIONS; STABILITY;

ANTI OXIDATIVE ACTIVITY; CARRIER MATRIX; CASEINATE; ENCAPSULATED OIL; FISH OIL; FUNCTIONAL INGREDIENT; LIPID OXIDATION; MAILLARD REACTION; OXIDATIVE STABILITY; TECHNOLOGICAL PROPERTIES;

ANTIOXIDANTS;

EID: 54049124444     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.004     Document Type: Article

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