Functional and antioxidant properties of whey protein hydrolysate/pectin complexes in emulsions and spray-dried microcapsules

LWT

Volumn 73, Issue , 2016, Pages 524-527

  Tamm, F ^a   Harter C ^a   Brodkorb, A ^b   Drusch, S ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Emulsion; Enzymatic hydrolysis; Microencapsulation; Pectin; Spray drying; Whey protein

Indexed keywords

ANTIOXIDANTS; DAIRIES; EMULSIFICATION; EMULSIONS; ENZYMATIC HYDROLYSIS; FISH; MICROENCAPSULATION; SPRAY DRYING;

ANTIOXIDANT PROPERTIES; ANTIOXIDATIVE EFFECTS; HYDROPEROXIDE FORMATIONS; LAYER-BY-LAYER TECHNIQUES; OIL DROPLET SIZE DISTRIBUTION; PECTIN; WHEY PROTEIN HYDROLYSATES; WHEY PROTEINS;

OSTWALD RIPENING;

EID: 84976873326     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.053     Document Type: Article

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