Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

Food and Bioprocess Technology

Volumn 10, Issue 1, 2017, Pages 115-130

  Fernandes, Regiane Victória de Barros ^a   Silva, Eric Keven ^b   Borges, Soraia Vilela ^a   de Oliveira, Cassiano Rodrigues ^c   Yoshida, Maria Irene ^d   da Silva, Yasmim Fernanda ^a   do Carmo, Eloá Lourenço ^a   Azevedo, Viviane Machado ^a   Botrel, Diego Alvarenga ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^d FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Microencapsulation; Milk protein; Prebiotic carbohydrate; Ultrasound assisted emulsification

Indexed keywords

BIOPOLYMERS; BLENDING; CHEMICAL STABILITY; EFFICIENCY; ENCAPSULATION; ESSENTIAL OILS; FLAVORS; FOOD ADDITIVES; MICROENCAPSULATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYSACCHARIDES; POWDERS; PROTEINS; SPRAY DRYING; STABILITY; ULTRASONICS; VISCOSITY;

EMULSIFICATION PROCESS; ENCAPSULATION EFFICIENCY; FUNCTIONAL PROPERTIES; GINGER ESSENTIAL OIL; HIGH RELATIVE HUMIDITIES; MILK PROTEIN; PREBIOTICS; WHEY PROTEIN ISOLATE;

EMULSIFICATION;

EID: 84987618936     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1803-1     Document Type: Article

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