barrow-wheyprotein-2009.pdf (1.34 MB)
Whey protein and gum arabic encapsulated Omega-3 lipids. The effect of material properties on coacervation
journal contribution
posted on 2009-07-01, 00:00 authored by W Zhang, C Yan, J May, Colin BarrowColin BarrowThe effect of material properties on complex coacervation of whey protein and gum Arabic from various sources was investigated. In this study, it was demonstrated that material properties of whey protein isolates and gum Arabic affect the complex coacervation process significantly. For whey protein, the coacervation capability could be correlated with their level of denaturation and calcium content. For gum Arabic, both material sources and salt content were found to be attributing factors to their coacervation capability. This study facilitated the development of Omega-3 lipids microcapsules with promising performances in certain food applications.
History
Journal
Agro food industry hi-techVolume
20Issue
4Season
supplement issuePagination
20 - 23Publisher
TeknoscienzeLocation
ItalyISSN
1722-6996eISSN
2035-4606Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2009, TeknoscienzeUsage metrics
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