Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions
- Author
- SHAH, Bhavini1 ; DAVIDSON, P. Michael1 ; QIXIN ZHONG1
[1] Department of Food Science and Technology, The University of Tennessee, 2605 River Drive, Knoxville, TN 37996, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2012, Vol 49, Num 1, pp 139-148, 10 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Conjugates Emulsion evaporation Eugenol Heat stability Nanoscale delivery system Whey protein isolate
- Keyword (fr)
- Chaleur Dispersion Emulsion Encapsulation Eugénol Evaporation Isolat protéique Protéine lactosérum Qualité Stabilité Protéine lait
- Keyword (en)
- Heat Dispersion Emulsion Encapsulation Eugenol Evaporation Protein isolate Whey protein Quality Stability Milk protein
- Keyword (es)
- Calor Dispersión Emulsión Encapsulación Eugenol Evaporación Aislado proteico Proteína lactosero Calidad Estabilidad Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26078912
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2012.04.029 
https://dx.doi.org/10.1016/j.lwt.2012.04.029
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