Ultrasound-assisted encapsulation of annatto seed oil: Whey protein isolate versus modified starch

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 71-83

  Silva, Eric Keven ^a   Azevedo, Viviane M ^b   Cunha, Rosiane L ^a   Hubinger, Miriam D ^a   Meireles, M Angela A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Bixa orellana L.; Confocal microscopy; Overprocessing; Surface activity

Indexed keywords

CONFOCAL MICROSCOPY; DROPS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FINITE DIFFERENCE METHOD; OILS AND FATS; PROTEINS; SPRAY DRYING; STARCH; THERMODYNAMIC STABILITY; ULTRASONICS; X RAY DIFFRACTION;

BIXA ORELLANA; BIXA ORELLANA L; FREEZE DRYING; MICRO PARTICLES; MODIFIED STARCHES; OVERPROCESSING; SEED OIL; SPRAY-DRYING; SURFACE ACTIVITIES; WHEY PROTEIN ISOLATE;

EFFICIENCY;

EID: 84950242893     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.006     Document Type: Article

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