Preparation and drying of water-in-oil-in-water (W/O/W) double emulsion to encapsulate soy peptides.

Ying, Xin; Gao, Jiaxing; Lu, Jing; Ma, Changlu; Lv, Jiaping; Adhikari, Benu; Wang, Bo

Ying, Xin; Gao, Jiaxing; Lu, Jing; Ma, Changlu; Lv, Jiaping; Adhikari, Benu; Wang, Bo.

Afiliação

Ying X; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; COFCO Nutrition & Health Research Institute, Beijing 102209, China.
Gao J; COFCO Nutrition & Health Research Institute, Beijing 102209, China.
Lu J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Ma C; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Lv J; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: kjdairy@126.com.
Adhikari B; School of Science, RMIT University, Melbourne, VIC 3028, Australia.
Wang B; School of Behavioural and Health Sciences, Australian Catholic University, NSW 2060, Australia. Electronic address: bo.wang@acu.edu.au.

Food Res Int ; 141: 110148, 2021 03.

Article em En | MEDLINE | ID: mdl-33642014

Assuntos

Emulsificantes; Água; Dessecação; Emulsões; Peptídeos

Palavras-chave

Double emulsion; Encapsulation; Freeze-drying; Microcapsule; Soy peptides; Spray-drying

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Água / Emulsificantes Idioma: En Revista: Food Res Int Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Canadá

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