Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate

Journal of Food Engineering

Volumn 165, Issue , 2015, Pages 149-155

  Esfanjani, Afshin Faridi ^a,b   Jafari, Seid Mahdi ^a,b   Assadpoor, Elham ^a,b   Mohammadi, Adeleh ^a,b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b Pishro Food Technology Research Group   (Iran)

Author keywords

Double layer; Multiple emulsions; Nano particles; Saffron

Indexed keywords

COREMAKING; EMULSIFICATION; EMULSIONS; ENCAPSULATION; NANOPARTICLES; POWDERS; PROTEINS; SPRAY DRYING;

DOUBLE LAYERS; ENCAPSULATION EFFICIENCY; MULTIPLE EMULSIONS; SAFFRON; SEQUENTIAL ADSORPTION; SURFACE CHARACTERISTICS; W/O/W MULTIPLE EMULSIONS; WHEY PROTEIN CONCENTRATE;

FOOD ADDITIVES;

EID: 84935001165     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.06.022     Document Type: Article

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