Optimization of microcapsules shell structure to preserve labile compounds: A comparison between microfluidics and conventional homogenization method

Food Chemistry

Volumn 241, Issue , 2018, Pages 460-467

  Ravanfar, Raheleh ^a   Comunian, Talita A ^a   Dando, Robin ^a   Abbaspourrad, Alireza ^a  

^a Plant Breeding and Genetics Section in the School of Integrative Plant Science   (United States)

Author keywords

Cross linking agent; Fish oil; Microcapsule; Microfluidics; Whey protein microgel

Indexed keywords

CROSSLINKING; ENZYMES; FISH; GELS; HOMOGENIZATION METHOD; MICROFLUIDICS; PROTEINS;

CROSS LINKING AGENTS; FISH OIL; LABILE COMPOUNDS; MICROCAPSULES; MICROGEL; SHELL CROSS-LINKING; SHELL STRUCTURE; WHEY PROTEINS;

MICROSTRUCTURE;

CALCIUM CHLORIDE; LACCASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; FISH OIL; MICROCAPSULE; WHEY PROTEIN;

ARTICLE; CONVENTIONAL HOMOGENIZATION METHOD; CROSS LINKING; ELECTRON MICROSCOPY; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; HOMOGENATE; INTERMETHOD COMPARISON; MICROCAPSULE; MICROFLUIDICS; MICROSCOPY; MICROTECHNOLOGY; PHYSICAL CHEMISTRY; PROCESS OPTIMIZATION; STRUCTURE ANALYSIS; THERMOGRAVIMETRY; ZETA POTENTIAL; CHEMISTRY; COMPARATIVE STUDY;

CAPSULES; FISH OILS; MICROFLUIDICS; WHEY PROTEINS;

EID: 85029324199     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.09.023     Document Type: Article

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