Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

Journal of Food Engineering

Volumn 111, Issue 1, 2012, Pages 102-109

  Rodea González, Dulce Anahi ^a   Cruz Olivares, Julian ^a   Román Guerrero, Angélica ^b   Rodríguez Huezo, María Eva ^c   Vernon Carter, Eduardo Jaime ^b   Pérez Alonso, César ^a  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MÉXICO   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

^c Tecnológico de Estudios Superiores de Ecatepec   (Mexico)

Author keywords

Biopolymers blends; Chia essential oil; Encapsulation efficiency; Fresh and reconstituted O W emulsions; Microcapsules

Indexed keywords

DROPLET COALESCENCE; DROPLET SIZES; ENCAPSULATION EFFICIENCY; FRESH AND RECONSTITUTED O/W EMULSIONS; GUM ARABIC; MICROCAPSULES; OIL-IN-WATER; TOTAL SOLIDS; VOLUME-WEIGHTED MEANS; WALL MATERIALS; WHEY PROTEIN CONCENTRATE; WHEY PROTEINS;

BIOMOLECULES; BIOPOLYMERS; COALESCENCE; DROPS; EMULSIONS; ESSENTIAL OILS;

ENCAPSULATION;

ACACIA SENEGAL; PROSOPIS; SALVIA; SALVIA HISPANICA;

EID: 84858151843     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.020     Document Type: Article

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