Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers

International Journal of Food Science and Technology

Volumn 49, Issue 6, 2014, Pages 1522-1529

  Fernandes, Regiane Victória de Barros ^a   Borges, Soraia Vilela ^a   Botrel, Diego Alvarenga ^b   Oliveira, Cassiano Rodrigues de ^b  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Flavours; Microencapsulation; Spray drying

Indexed keywords

MICROENCAPSULATION; PARTICLE SIZE ANALYSIS; POLYSACCHARIDES; PROTEINS; SPRAY DRYING;

AMORPHOUS STRUCTURES; ENCAPSULATED OIL; FLAVOURS; MICROCAPSULES; PHYSICAL AND CHEMICAL PROPERTIES; ROSEMARY ESSENTIAL OIL; TAPPED DENSITY; WHEY PROTEIN ISOLATE;

ESSENTIAL OILS;

EID: 84900490521     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12449     Document Type: Article

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