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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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Bibliographic Details
Main Authors: Serfert, Yvonne, Lamprecht, Constanze, Tan, Chin Ping, Keppler, Julia Katharina, Appel, Esther, Rossier-Miranda, Francisco J., Schroen, Karin, Boom, Remko M., Gorb, Stanislav, Selhuber-Unkel, Christine, Drusch, Stephan, Schwarz, Karin
Format: Article
Language:English
Published: Elsevier 2014
Online Access: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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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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