Coaxial electrospraying of biopolymers as a strategy to improve protection of bioactive food ingredients

Innovative Food Science and Emerging Technologies

Volumn 51, Issue , 2019, Pages 2-11

  Gómez Mascaraque, Laura G ^a   Tordera, Fran ^a   Fabra, Maria Jose ^a   Martínez Sanz, Marta ^a   Lopez Rubio, Amparo ^a  

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

Author keywords

Coaxial electrospraying; Food proteins; Green tea catechins; Microencapsulation; Omega 3 fatty acid

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; HYDROPHILICITY; HYDROPHOBICITY; MEDICAL APPLICATIONS; MICROENCAPSULATION; TEA;

BIOMEDICAL APPLICATIONS; COAXIAL ELECTROSPRAYING; ENCAPSULATION EFFICIENCY; EPIGALLOCATECHIN GALLATE; FOOD PROTEINS; GREEN TEA; HYDROPHILIC AND HYDROPHOBIC; OMEGA-3-FATTY ACIDS;

FATTY ACIDS;

EID: 85044361420     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2018.03.023     Document Type: Article

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