Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

Vasiliki Evageliou; Elli Panagopoulou; Ioanna Mandala

doi:10.1016/j.foodchem.2018.12.105

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Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

Vasiliki Evageliou Elli Panagopoulou Ioanna Mandala

Year: 2019 Journal: Food Chemistry Vol: 281 Pages: 171-177 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2018.12.105

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Keywords:

Emulsion Chemistry Epigallocatechin gallate Stearic acid Whey protein isolate Catechin Antioxidant Lipid oxidation Chromatography Salt (chemistry) Nuclear chemistry Food science Organic chemistry Whey protein Polyphenol

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Tea Polyphenols and Effects

Health Sciences → Medicine → Pathology and Forensic Medicine

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Fermentation and Sensory Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Encapsulation of EGCG and esterified EGCG derivatives in double emulsions containing Whey Protein Isolate, Bacterial Cellulose and salt

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