Interfacial protein engineering for spray-dried emulsions - Part II: Oxidative stability

Food Chemistry

Volumn 144, Issue , 2014, Pages 57-64

  Damerau, Annelie ^a   Moisio, Timo ^b   Partanen, Riitta ^b   Forssell, Pirkko ^b   Lampi, Anna Maija ^a   Piironen, Vieno ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Cross linking; Maltodextrin Na caseinate; Oxidation; Spray dried emulsion; Sunflower oil

Indexed keywords

ATMOSPHERIC HUMIDITY; EMULSIFICATION; LIPIDS; OXIDATION; OXIDATION RESISTANCE; POLYSACCHARIDES; PROTEINS; SODIUM; SPRAY DRYING; STABILITY; SUNFLOWER OIL;

CASEINATE; ENCAPSULATED OIL; HUMIDITY RESPONSE; OXIDATIVE STABILITY; PROTEIN ENGINEERING; RADICAL SCAVENGING ACTIVITY; SPRAY DRIED; STORAGE CONDITION;

FLAVORS;

HEXANAL; LINOLEIC ACID; LIPID EMULSION; MALTODEXTRIN; PROTEIN; SUNFLOWER OIL;

ARTICLE; HUMIDITY; OXIDATION; POWDER; PROTEIN CROSS LINKING; PROTEIN ENGINEERING; PROTEIN STABILITY; SPRAY DRYING; STORAGE;

HELIANTHUS;

CROSS-LINKING; MALTODEXTRIN-NA-CASEINATE; OXIDATION; SPRAY-DRIED EMULSION; SUNFLOWER OIL;

CASEINS; DESICCATION; EMULSIONS; FOOD TECHNOLOGY; OXIDATION-REDUCTION; PLANT OILS; POLYSACCHARIDES; POWDERS;

EID: 84886410224     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.006     Document Type: Article

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