Characterization of Spray-Dried Microalgal Oil Encapsulated in Cross-Linked Sodium Caseinate Matrix Induced by Microbial Transglutaminase

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Bao, Shan Shan ^a   Hu, Xue Chao ^a   Zhang, Ka ^a   Xu, Xiao Kang ^a   Zhang, Hong Man ^a   Huang, He ^a  

^a NANJING TECH UNIVERSITY   (China)

Author keywords

Microalgal oil; Microbial transglutaminase; Microencapsulation; Oxidative stability; Sodium caseinate

Indexed keywords

CASEIN; EMULSIFYING AGENT; LIPID PEROXIDE; MALTODEXTRIN; OIL; OMEGA 3 FATTY ACID; POLYMER; POLYSACCHARIDE; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CHEMISTRY; DELAYED RELEASE FORMULATION; DIET SUPPLEMENTATION; EMULSION; FOOD HANDLING; METABOLISM; MICROALGA; MICROCAPSULE; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLUBILITY; TIME;

CAPSULES; CASEINS; DELAYED-ACTION PREPARATIONS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; EMULSIONS; FATTY ACIDS, OMEGA-3; FOOD TECHNOLOGY; FOOD, FORTIFIED; LIPID PEROXIDES; MICROALGAE; MOLECULAR WEIGHT; OILS; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; POLYMERS; POLYSACCHARIDES; SOLUBILITY; TIME FACTORS; TRANSGLUTAMINASES;

EID: 78651434944     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01953.x     Document Type: Article

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