Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying

Food Hydrocolloids

Volumn 89, Issue , 2019, Pages 360-369

  Tavares, Loleny ^a   Zapata Noreña, Caciano Pelayo ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Chitosan; Complex coacervation; Encapsulation; Spray drying; Whey protein isolate

Indexed keywords

ACETYLATION; EXTRACTION; POWDERS; PROTEINS; SCANNING ELECTRON MICROSCOPY; SHEAR THINNING; SPRAY DRYING;

AQUEOUS EXTRACTS; COACERVATE; COMPLEX COACERVATION; DEGREE OF DEACETYLATION; GARLIC EXTRACT; MASS RATIO; MICRO PARTICLES; SPRAY-DRYING; WALL MATERIALS; WHEY PROTEIN ISOLATE;

CHITOSAN;

EID: 85057152248     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.10.052     Document Type: Article

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