Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

@inproceedings{Serfert2014CharacterisationAU,
  title={Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof},
  author={Yvonne Serfert and Constanze Lamprecht and Chin Ping Tan and Julia K Keppler and Esther Appel and Francisco J. Rossier-Miranda and Karin Schr{\"o}en and Remko Marcel Boom and Stanislav N. Gorb and Christine Selhuber-Unkel and Stephan Drusch and Karin Schwarz},
  year={2014}
}
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 emulsifying activity at acidic conditions (pH 2.0 and 3.0). We report here for the first time data on microencapsulation of fish oil by spray-drying as well as oxidative stability of the oil in… CONTINUE READING

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