Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles

European Food Research and Technology

Volumn 234, Issue 6, 2012, Pages 995-1003

  Martin, A H ^a   de Jong, G A H ^a  

^a TNO   (Netherlands)

Author keywords

Cold set gelation; Fe 2+ encapsulation; Fe 2+ release; Heat treatment; Whey protein

Indexed keywords

ENCAPSULATION EFFICIENCY; FUNCTION OF TIME; GEL FORMATION; GEL PARTICLES; GEL STRENGTHS; GELATION PROCESS; HEAT TREATMENT CONDITIONS; HUMAN CONSUMPTION; IRON CONCENTRATIONS; IRON CONTENT; IRON FORTIFICATION; NEUTRAL PH; PH RANGE; PRE-TREATMENT; PRETREATMENT CONDITIONS; PROTEIN GEL; WHEY PROTEINS;

COAGULATION; ENCAPSULATION; FOOD PRODUCTS; GELATION; HEAT TREATMENT; OPTIMIZATION; PROTEINS;

IRON;

EID: 84861228602     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1717-8     Document Type: Article

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