Effect of whey protein agglomeration on spray dried microcapsules containing Saccharomyces boulardii

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 1782-1788

  Duongthingoc, Diep ^a,b   George, Paul ^a   Katopo, Lita ^a   Gorczyca, Elizabeth ^a   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

^b NONG LAM UNIVERSITY   (Viet Nam)

Author keywords

Isoelectric point; Microencapsulation; Saccharomyces boulardii; Thermomechanical analysis; Whey protein

Indexed keywords

AGGLOMERATION; DRYING; ENCAPSULATION; MICROENCAPSULATION; MICROSTRUCTURE; SPRAY DRYING; YEAST;

COHESIVE NETWORKS; ISO-ELECTRIC POINTS; PHYSICOCHEMICAL CHARACTERISTICS; POLYMERIC MATRICES; SACCHAROMYCES; TEMPERATURE REGIMES; THERMO-MECHANICAL ANALYSIS; WHEY PROTEINS;

PROTEINS;

UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WHEY PROTEIN;

ANIMAL CELL; ARTICLE; CELL CULTURE; CELL SURVIVAL; CELL VIABILITY; CONTROLLED STUDY; DAIRY PRODUCT; DENATURATION; FUNGAL STRAIN; ISOELECTRIC POINT; MICROCAPSULE; MICROENCAPSULATION; MOLECULE; NONHUMAN; PH; PHYSICAL CHEMISTRY; PROTEIN CONFORMATION; SACCHAROMYCES BOULARDII; SPRAY DRYING; TEMPERATURE; WHEY; YEAST CELL;

SACCHAROMYCES BOULARDII;

EID: 84879050616     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.093     Document Type: Article

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