Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization

Journal of Food Engineering

Volumn 251, Issue , 2019, Pages 19-28

  Sarabandi, Khashayar ^a   Mahoonak, Alireaza Sadeghi ^a   Hamishehkar, 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; Casein hydrolysate; Nanoliposomes; Release rate; Stability

Indexed keywords

ADDITIVES; CASEIN; CONVERGENCE OF NUMERICAL METHODS; EFFICIENCY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROLYSIS; NANOMETALS; NANOPARTICLES; PARTICLE SIZE; PEPTIDES; PHYSICOCHEMICAL PROPERTIES; SCANNING ELECTRON MICROSCOPY; STABILITY;

ANTIOXIDANT PROPERTIES; CASEIN HYDROLYSATE; ENCAPSULATION EFFICIENCY; NANOLIPOSOMES; RELEASE RATE; SCANNING ELECTRON MICROSCOPY IMAGE; SPHERICAL NANOPARTICLES; STABILITY CHARACTERIZATIONS;

ANTIOXIDANTS;

EID: 85061661787     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2019.02.004     Document Type: Article

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