Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

Journal of Food Engineering

Volumn 143, Issue , 2014, Pages 53-61

  Serfert, Y ^a   Lamprecht, C ^b   Tan, C P ^c   Keppler, J K ^b   Appel, E ^b   Rossier Miranda, F J ^d   Schroen, K ^d   Boom, R M ^d   Gorb, S ^b   Selhuber Unkel, C ^b   Drusch, S ^a   Schwarz, K ^b  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF KIEL   (Germany)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Fibrils; Homogenisation; Microencapsulation; Spray drying; Lactoglobulin

Indexed keywords

HOMOGENIZATION METHOD; MICROENCAPSULATION; OXIDATION RESISTANCE; PROTEINS; SPRAY DRYING;

ANTIOXIDATIVE EFFECTS; EMULSIFYING ACTIVITY; FIBRILS; FUNCTIONAL INGREDIENT; INTERFACIAL BARRIERS; INTERFACIAL DILATATIONAL RHEOLOGY; LACTOGLOBULIN; WHEY PROTEIN ISOLATE;

OILS AND FATS;

EID: 84904573514     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.06.026     Document Type: Article

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