The potential of combined emulsification and spray drying techniques for encapsulation of polyphenols from rosemary (Rosmarinus officinalis L.) leaves

Food Technology and Biotechnology

Volumn 56, Issue 4, 2018, Pages 494-505

  Bušić, Arijana ^a,c   Komes, Draženka ^a   Belšćak Cvitanovic, Ana ^a   Cebin, Aleksandra Vojvodić ^a   Špoljarić, Igor ^b   Mršić, Gordan ^b   Miao, Song ^c  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c TEAGASC   (Ireland)

Author keywords

Double emulsions; Encapsulation efficiency; Maltodextrin; Microcapsules; Rosemary polyphenols; Spray drying; Whey protein isolates

Indexed keywords

EFFICIENCY; EMULSIFICATION; FLAVONOIDS; OSTWALD RIPENING; PARTICLE SIZE; POLYSACCHARIDES; PROTEINS; SPRAY DRYING;

DOUBLE EMULSIONS; ENCAPSULATION EFFICIENCY; MALTODEXTRINS; MICROCAPSULES; POLYPHENOLS; WHEY PROTEIN ISOLATE;

DRYING;

EID: 85061108366     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.56.04.18.5680     Document Type: Article

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