Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 301-308

  Lia, Chen ^a   Wang, Jie ^b   Shi, Jing ^b   Huang, Xingjian ^c   Peng, Qiang ^b   Xueb, Feng ^b  

^a NANJING TECH UNIVERSITY   (China)

^b NORTHWEST A F UNIVERSITY   (China)

^c HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Conjugates; Emulsion; Encapsulation; Lycopene; Release; Stability

Indexed keywords

BIOCOMPATIBILITY; COATINGS; FRUITS; PROTEINS; RESINS;

'DRY' [; COATING MATERIAL; CONJUGATE; GUM ACACIA; IN-DEGREE; LYCOPENES; MAILLARD REACTION; REACTION MIXTURE; RELEASE; SOY PROTEIN ISOLATES;

EMULSIFICATION;

ACACIA; LYCOPERSICON ESCULENTUM;

EID: 84919781966     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.11.022     Document Type: Article

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