Glycerol and tannic acid as applied in the preparation of milk proteins - CMC complex coavervates for flavour encapsulation

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 62-71

  Koupantsis, T ^a   Pavlidou, E ^a   Paraskevopoulou, A ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Complex coacervation; Flavour encapsulation; Glycerol; Sodium caseinate; Tannic acid; Whey protein isolate

Indexed keywords

EFFICIENCY; ENCAPSULATION; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS CHROMATOGRAPHY; HYDROGEN BONDS; HYDROPHOBICITY; MICROSTRUCTURE; PROTEINS; SODIUM; TANNINS; THERMOGRAVIMETRIC ANALYSIS;

CARBOXYMETHYL CELLULOSE; COMPLEX COACERVATION; FLAVOR ENCAPSULATIONS; MICROCAPSULES; MILK PROTEIN; SODIUM CASEINATE; TANNIC ACID; VOLATILE COMPOUNDS; WHEY PROTEIN ISOLATE; Β-PINENE;

GLYCEROL;

EID: 84956665915     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.007     Document Type: Article

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