Preparation of a multiple emulsion based on pectin-whey protein complex for encapsulation of saffron extract nanodroplets

Food Chemistry

Volumn 221, Issue , 2017, Pages 1962-1969

  Faridi Esfanjani, Afshin ^a   Jafari, Seid Mahdi ^a   Assadpour, Elham ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Nanodroplet; Pectin; Release; Saffron; WPC

Indexed keywords

EMULSIFICATION; EMULSIONS; FOOD ADDITIVES; POLYSACCHARIDES; PROTEINS;

ENCAPSULATED COMPOUNDS; NANODROPLET; PECTIN; PROTEIN-POLYSACCHARIDE COMPLEX; RELEASE; SAFFRON; WATER-IN-OIL (W/O) MICROEMULSIONS; WHEY PROTEIN CONCENTRATE;

MICROEMULSIONS;

BIOPOLYMER; CROCIN; CROCUS SATIVUS EXTRACT; MALTODEXTRIN; NANOPARTICLE; PECTIN; WATER; WHEY PROTEIN; CAROTENOID; CYCLOHEXENE DERIVATIVE; EMULSION; GLUCOSIDE; PICROCROCIN; PLANT EXTRACT; POLYSACCHARIDE; SAFRANAL; TERPENE;

ARTICLE; CROCUS SATIVUS; DRUG BIOAVAILABILITY; DRUG DELIVERY SYSTEM; DRUG RELEASE; EMULSION; MICROEMULSION; MOLECULAR STABILITY; NANOENCAPSULATION; NANOMEDICINE; CHEMISTRY; CROCUS;

CAROTENOIDS; CROCUS; CYCLOHEXENES; EMULSIONS; GLUCOSIDES; PECTINS; PLANT EXTRACTS; POLYSACCHARIDES; TERPENES; WATER; WHEY PROTEINS;

EID: 85006802657     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.11.149     Document Type: Article

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