Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
There is a growing interest in using fibrils from food grade protein, e.g. β-lactoglobulin, as functional ingredients. In the present study, the functionality of fibrillar β-lactoglobulin from whey protein isolate (WPI) was compared to native WPI in terms of interfacial dilatational rheology and emu...
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| Main Authors: | , , , , , , , , , , , |
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| 格式: | Article |
| 语言: | English |
| 出版: |
Elsevier
2014
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/36736/1/Characterisation%20and%20use%20of%20%CE%B2.pdf http://psasir.upm.edu.my/id/eprint/36736/ http://www.sciencedirect.com/science/article/pii/S0260877414002672 |
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