Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity

Journal of Microencapsulation

Volumn 36, Issue 5, 2019, Pages 447-458

  Calva Estrada, Sergio J ^a   Lugo Cervantes, Eugenia ^a   Jiménez Fernández, Maribel ^b  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

Author keywords

Catechins; chain breaking activity; differential scanning calorimetry; methylxantines; microfluidisation

Indexed keywords

EPICATECHIN; GALLIC ACID; POLYPHENOL DERIVATIVE; VOLATILE AGENT; WHEY PROTEIN; ANTIOXIDANT; PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ANTIOXIDANT ACTIVITY; ARTICLE; CACAO; DISPERSITY; ENTHALPY; FUNCTIONAL FOOD; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID; MICROCAPSULE; MICROENCAPSULATION; MOISTURE; NANOEMULSION; PARTICLE SIZE; PHOTON CORRELATION SPECTROSCOPY; PHYSICAL CHEMISTRY; SOLUBILITY; SPRAY DRYING; TEMPERATURE; THERMOSTABILITY; WETTABILITY; ZETA POTENTIAL; CHEMISTRY; DRUG FORMULATION; PROCEDURES;

ANTIOXIDANTS; CACAO; CAPSULES; DRUG COMPOUNDING; PARTICLE SIZE; PLANT EXTRACTS; VOLATILE ORGANIC COMPOUNDS; WHEY PROTEINS;

EID: 85071709122     PISSN: 02652048     EISSN: 14645246     Source Type: Journal    
DOI: 10.1080/02652048.2019.1638463     Document Type: Article

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