Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers
Paula Andrea Loyeau, María Julia Spotti, Gabriel Vinderola, Carlos R. Carrara
Topics & Concepts
Whey protein isolateCanolaFood scienceMaillard reactionEmulsionChemistryWhey proteinCreamingDextranChromatographyBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesProbiotics and Fermented Foods