Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions

LWT

Volumn 49, Issue 1, 2012, Pages 139-148

  Shah, Bhavini ^a,b   Davidson, P Michael ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

^b Mead Johnson Nutritionals   (United States)

Author keywords

Conjugates; Emulsion evaporation; Eugenol; Heat stability; Nanoscale delivery system; Whey protein isolate

Indexed keywords

DAIRIES; DISPERSIONS; FLAVOR COMPOUNDS; NANOTECHNOLOGY; OILS AND FATS; PROTEINS; SPRAY DRYING;

CONJUGATES; EMULSION EVAPORATIONS; EUGENOL; HEAT STABILITY; NANOSCALE DELIVERY SYSTEMS; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

EID: 84862678588     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.04.029     Document Type: Article

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