Encapsulation of labile compounds in heat- and high-pressure treated protein and lipid nanoparticles

Food Research International

Volumn 63, Issue , 2014, Pages 9-15

  Relkin, Perla ^a   Shukat, Rizwan ^a   Moulin, Gabrielle ^a  

^a AGROPARISTECH   (France)

Author keywords

Antioxidant loaded nanoparticles; Emulsion; Fat crystallisation; Food processing; Protein aggregate; Vitamin binding properties

Indexed keywords

AGGREGATES; BINDING ENERGY; DAIRIES; DROPS; EMULSIFICATION; EMULSIONS; FOOD PROCESSING; NANOPARTICLES; PALM OIL; PROCESSED FOODS; PROTEINS; STRUCTURAL PROPERTIES;

BINDING PROPERTIES; FUNCTIONAL PROPERTIES; HIGH-PRESSURE HOMOGENISATION; HYDROGENATED PALM OIL; MECHANICAL TREATMENTS; OIL-IN-WATER EMULSIONS; PROTEIN AGGREGATES; PROTEIN CONFORMATION;

THERMAL PROCESSING (FOODS);

EID: 84904615497     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.03.038     Document Type: Article

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