New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein

Food Hydrocolloids

Volumn 27, Issue 2, 2012, Pages 332-338

  Drusch, S ^a   Serfert, Y ^b   Berger, A ^b   Shaikh, M Q ^b   Ratzke K ^b   Zaporojtchenko, V ^b   Schwarz, K ^b  

^a BEUTH UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b UNIVERSITY OF KIEL   (Germany)

Author keywords

Encapsulation; Fish oil; Lipid oxidation; Protein; Stability; Structure

Indexed keywords

AIR; CASEIN; EFFICIENCY; EMULSIFICATION; FISH; HYDROLYSIS; PARTICLE SIZE; SODIUM; SPRAY DRYING; X RAY PHOTOELECTRON SPECTROSCOPY;

CARRIER MATRIX; FISH OIL; FUNCTIONAL INGREDIENT; LIPID OXIDATION; MICROCAPSULES; PHYSICAL CHARACTERISTICS; PHYSICAL METHODS; PROPERTY; SODIUM CASEINATE; SPRAY DRIED;

MICROENCAPSULATION;

EID: 80755168814     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.10.001     Document Type: Article

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