Microencapsulation by Complex Coacervation Using Whey Protein Isolates and Gum Acacia: An Approach to Preserve the Functionality and Controlled Release of β-Carotene

Food and Bioprocess Technology

Volumn 8, Issue 8, 2015, Pages 1635-1644

  Jain, Ashay ^a   Thakur, Deepika ^a   Ghoshal, Gargi ^a   Katare, O P ^b   Shivhare, U S ^a  

^a PANJAB UNIVERSITY   (India)

^b PANJAB UNIVERSITY   (India)

Author keywords

Antioxidants; Complex coacervation; Gum arabic; Microcapsules; Whey protein isolate; Carotene

Indexed keywords

ANTIOXIDANTS; COREMAKING; DIGITAL STORAGE; FOOD STORAGE; FREE RADICALS; IONIC STRENGTH; PROTEINS; STRENGTH OF MATERIALS; VISCOELASTICITY;

COMPLEX COACERVATION; ELECTROSTATIC COMPLEXES; GUM ARABIC; MICROCAPSULES; MORPHOLOGICAL OBSERVATIONS; OPTIMUM PROCESS CONDITIONS; PHYSICOCHEMICAL PROPERTY; WHEY PROTEIN ISOLATE;

ENCAPSULATION;

EID: 84957435000     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1521-0     Document Type: Article

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