On enhancing the solubility of curcumin by microencapsulation in whey protein isolate via spray drying

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 189-195

  Liu, Wenjie ^a   Chen, Xiao Dong ^b   Cheng, Zeneng ^a   Selomulya, Cordelia ^c  

^a CENTRAL SOUTH UNIVERSITY   (China)

^b SOOCHOW UNIVERSITY   (China)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Antioxidant; Curcumin; Solubility; Spray drying; Whey protein

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; DRYING; HYDROPHOBICITY; PROTEINS; SPRAY DRYING;

ANTIOXIDANT PROPERTIES; CURCUMIN; DPPH RADICAL SCAVENGING ACTIVITIES; DRYING TEMPERATURE; HYDROPHOBIC INTERACTIONS; SOLUBLE COMPLEXES; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

SOLUBILITY;

EID: 84941356399     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.034     Document Type: Article

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