Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 438-445

  Serfert, Y ^a   Schroder J ^b   Mescher, A ^c   Laackmann, J ^d   Ratzke K ^a   Shaikh, M Q ^a,f   Gaukel, V ^b   Moritz, H U ^d   Schuchmann, H P ^b   Walzel, P ^c   Drusch, S ^e   Schwarz, K ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^c TU DORTMUND UNIVERSITY   (Germany)

^d UNIVERSITY OF HAMBURG   (Germany)

^e TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^f MEP OLBO GmbH   (Germany)

Author keywords

Layer by layer technique; Microencapsulation; Spray drying; Lactoglobulin pectin electrostatic complexes

Indexed keywords

EID: 84871584430     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.037     Document Type: Article

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