Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion-evaporation technique

Journal of Food Engineering

Volumn 113, Issue 1, 2012, Pages 79-86

  Shah, Bhavini ^a   Ikeda, Shinya ^a   Michael Davidson, P ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Conjugate; Emulsion evaporation; Maltodextrin; Nanoscale delivery system; Thymol; Whey protein isolate

Indexed keywords

CONJUGATE; DELIVERY SYSTEMS; EMULSION-EVAPORATION; MALTODEXTRINS; THYMOL; WHEY PROTEIN ISOLATE;

DRYING OILS; EMULSIFICATION; EMULSIONS; EVAPORATION; HEXANE; NANOTECHNOLOGY; PHASE TRANSITIONS; PHENOLS; PROTEINS;

ENCAPSULATION;

EID: 84863305370     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.019     Document Type: Article

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