Potential of microencapsulation through emulsion-electrospraying to improve the bioaccesibility of β-carotene

Food Hydrocolloids

Volumn 73, Issue , 2017, Pages 1-12

  Gómez Mascaraque, Laura G ^a   Perez Masiá, Rocío ^a   González Barrio, Rocío ^b   Periago, Ma Jesús ^b   López Rubio, Amparo ^a  

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

^b UNIVERSITY OF MURCIA   (Spain)

Author keywords

Bioaccessibility; Electrospraying; Emulsion; Encapsulation; Carotene

Indexed keywords

EFFICIENCY; EMULSIFICATION; MICROSTRUCTURE; OILS AND FATS; PROTEINS;

BIOACCESSIBILITY; BIOACTIVE COMPOUNDS; CONCENTRATE EMULSIONS; ELECTROSPRAYING; HIGH SPEED; IN-VITRO DIGESTIONS; MICROCAPSULES; PROTEIN MICROPARTICLES; WHEY PROTEINS CONCENTRATE; Β-CAROTENE;

MICROENCAPSULATION;

EID: 85020948758     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.06.019     Document Type: Article

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