Impact of microencapsulation within electrosprayed proteins on the formulation of green tea extract-enriched biscuits

LWT

Volumn 81, Issue , 2017, Pages 77-86

  Gómez Mascaraque, Laura G ^a   Hernández Rojas, Marai ^b   Tarancón, Paula ^a   Tenon, Mathieu ^c   Feuillère, Nicolas ^c   Vélez Ruiz, Jorge F ^b   Fiszman, Susana ^a   López Rubio, Amparo ^a  

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

^b UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

^c Givaudan SA   (Switzerland)

Author keywords

Biscuits; Catechin; Electrospraying; Encapsulation; Green tea extract

Indexed keywords

ENCAPSULATION; FLAVONOIDS; FOOD PROCESSING; PHENOLS; PROTEINS; VITAMINS;

BISCUITS; CATECHIN; ELECTROSPRAYING; ENCAPSULATION EFFICIENCY; GREEN TEA EXTRACTS; MICRO-PARTICLES; MICROENCAPSULATION SYSTEMS; SENSORIAL ANALYSIS;

MICROENCAPSULATION;

EID: 85016017393     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.03.041     Document Type: Article

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