Encapsulation of hydrophilic and lipophilized catechin into nanoparticles through emulsion electrospraying

Food Hydrocolloids

Volumn 64, Issue , 2017, Pages 123-132

  Paximada, Paraskevi ^a   Echegoyen, Yolanda ^b,c   Koutinas, Apostolos A ^a   Mandala, Ioanna G ^a   Lagaron, Jose M ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bacterial cellulose; Electrospraying; Emulsion; Encapsulation; Epigallocatechin gallate (EGCG); Whey protein isolate (WPI)

Indexed keywords

EID: 84994518754     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.003     Document Type: Article

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