Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition

Food Research International

Volumn 89, Issue , 2016, Pages 549-557

  Noello, C ^a   Carvalho, A G S ^a   Silva, V M ^a   Hubinger, M D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Chia oil; Layer by layer; Oxidation; Spray drying; Whey protein concentrate pectin

Indexed keywords

DEPOSITION; DROPS; DRYING; ELECTROSTATICS; EMULSIFICATION; ENCAPSULATION; FATTY ACIDS; FLAVORS; FOOD PRODUCTS; LINOLEIC ACID; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE; PARTICLE SIZE; POLYSACCHARIDES; SPRAY DRYING; STARCH; THERMAL PROCESSING (FOODS); ZETA POTENTIAL;

ALPHA LINOLENIC ACIDS; CHIA OIL; ELECTROSTATIC DEPOSITION; ELECTROSTATIC LAYER-BY-LAYER DEPOSITION; ENCAPSULATION EFFICIENCY; LAYER BY LAYER; OXIDATIVE STABILITY; WHEY PROTEIN CONCENTRATE;

PROTEINS;

EID: 84995378486     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.09.003     Document Type: Article

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