Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems

International Journal of Food Science and Technology

Volumn 47, Issue 2, 2012, Pages 248-254

  Li, Bin ^a   Jiang, Yanfeng ^a   Liu, Fei ^a   Chai, Zhi ^a   Li, Yanxia ^a   Li, Yuanyuan ^a   Leng, Xiaojing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Carrageenan; Double emulsion; Pectin; Synergism; Whey protein

Indexed keywords

CARRAGEENANS; DOUBLE EMULSIONS; PECTIN; SYNERGISM; WHEY PROTEINS;

EMULSIFICATION; EMULSIONS; ENCAPSULATION; PROTEINS; VITAMINS;

TUNGSTEN COMPOUNDS;

EID: 84862941742     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02832.x     Document Type: Article

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