Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties

Journal of Food Engineering

Volumn 237, Issue , 2018, Pages 86-95

  Sarabandi, Khashayar ^a   Sadeghi Mahoonak, Alireaza ^a   Hamishekar, Hamed ^b   Ghorbani, Mohammad ^a   Jafari, Seid Mahdi ^a  

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

^b TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Antioxidant properties; Bitterness; Casein hydrolysates; Microencapsulation; Microstructure

Indexed keywords

ANTIOXIDANTS; CASEIN; FLAVORS; FREE RADICALS; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; WATER QUALITY;

ANTIOXIDANT PROPERTIES; BITTERNESS; CASEIN HYDROLYSATE; DPPH FREE RADICAL SCAVENGING ACTIVITIES; MICROENCAPSULATION PROCESS; MICROSTRUCTURE PROPERTIES; RADICAL SCAVENGING ACTIVITY; SCANNING ELECTRON MICROSCOPY IMAGE;

MICROENCAPSULATION;

EID: 85049318667     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.05.036     Document Type: Article

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