Antioxidant capacity of bilberry extract microencapsulated in whey protein hydrogels

Food Research International

Volumn 47, Issue 1, 2012, Pages 51-57

  Betz, Michael ^a   Steiner, Barbara ^a   Schantz, Markus ^b   Oidtmann, Johannes ^c   Mäder, Karsten ^c   Richling, Elke ^b   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b France   (Germany)

^c MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

Anthocyanins; Antioxidant capacity; Encapsulation; Hydrogel; Whey proteins

Indexed keywords

ANTIOXIDANT CAPACITY; EMULSION METHOD; ENCAPSULATED COMPOUNDS; ENCAPSULATION SYSTEMS; MICROCAPSULES; MICROENCAPSULATION PROCESS; OIL PHASE; PHENOLIC COMPOUNDS; PLANT COMPOUNDS; PROTECTIVE EFFECTS; PROTEIN SOLUTION; TIME-DEPENDENT; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; WHEY PROTEINS;

ANTHOCYANINS; DEGRADATION; EMULSIFICATION; HYDROGELS; PACKAGING; PHENOLS; PROTEINS;

ENCAPSULATION;

VACCINIUM MYRTILLUS;

EID: 84857468736     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.01.010     Document Type: Article

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