Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

Jonathan O’Regan; Daniel M. Mulvihill

doi:10.1016/j.foodres.2009.09.031

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Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

Jonathan O’Regan Daniel M. Mulvihill

Year: 2009 Journal: Food Research International Vol: 43 (1)Pages: 224-231 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2009.09.031

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Keywords:

Maltodextrin Emulsion Chemistry Aqueous two-phase system Aqueous solution Chromatography Conjugate Chemical engineering Sodium Caseinate Spray drying Organic chemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Sodium caseinate–maltodextrin conjugate stabilized double emulsions: Encapsulation and stability

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