Release properties of gel-type W/O/W encapsulation system prepared using enzymatically-modified starch

Food Chemistry

Volumn 157, Issue , 2014, Pages 77-83

  Mun, Saehun ^a   Choi, Yongdoo ^b   Park, Sunghoon ^c   Surh, Jeonghee ^d   Kim, Yong Ro ^a  

^a Seoul National University   (South Korea)

^b National Cancer Center   (South Korea)

^c PURDUE UNIVERSITY   (United States)

^d Kangwon National University   (South Korea)

Author keywords

4 Glucanotransferase; Modified starch; Release properties; W O W emulsion

Indexed keywords

ENCAPSULATION EFFICIENCY; ENCAPSULATION SYSTEMS; GLUCANOTRANSFERASE; MODIFIED STARCHES; PREPARATION CONDITIONS; RELEASE CHARACTERISTICS; RELEASE PROPERTY; THERMOREVERSIBLE GELS;

EMULSIFICATION; ENCAPSULATION; GELS; VOLUME FRACTION;

STARCH;

4ALPHA GLUCANOTRANSFERASE; DYE; OIL; STARCH; WATER; 4 ALPHA-GLUCANOTRANSFERASE; EMULSION; GLYCOGEN DEBRANCHING ENZYME;

ARTICLE; ECHOGRAPHY; EMULSION; ENCAPSULATION; GEL; ROOM TEMPERATURE; CHEMISTRY; CONFOCAL MICROSCOPY; PROCEDURES;

EMULSIONS; GLYCOGEN DEBRANCHING ENZYME SYSTEM; MICROSCOPY, CONFOCAL; STARCH; WATER;

EID: 84896804023     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.017     Document Type: Article

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