Using complex coacervation for lysozyme encapsulation by spray-drying

Journal of Food Engineering

Volumn 183, Issue , 2016, Pages 50-57

  Amara, Chedia Ben ^a   Eghbal, Noushin ^b   Degraeve, Pascal ^a   Gharsallaoui, Adem ^a  

^a University of Lyon   (France)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Antimicrobial activity; Complexation; Encapsulation; Lysozyme; Pectin; Spray drying

Indexed keywords

COMPLEX NETWORKS; COMPLEXATION; DRYING; ENCAPSULATION; ENZYMES; MICROORGANISMS; TURBIDITY;

ANTI-MICROBIAL ACTIVITY; COMPLEX COACERVATION; CONFORMATIONAL CHANGE; ENCAPSULATED ENZYME; PECTIN; PECTIN CONCENTRATION; STRUCTURE AND ACTIVITIES; UV-VIS ABSORPTIONS;

SPRAY DRYING;

EID: 84961937708     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.03.016     Document Type: Article

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