Improved encapsulation capacity of casein micelles with modified structure

Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive compounds due to their amphiphilic nature. However, the microstructure of CM is sensitive to environmental changes which further influence their encapsulation capacity. Therefore, it is essential to understand their stru...

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Bibliographic Details
Published in:	Journal of food engineering Vol. 333; p. 111138
Main Authors:	Wang, Xiuju, Zhao, Zhengtao
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01.11.2022
Subjects:	Bioactive compounds Casein micelles Encapsulation Enzymatic treatment Homogenization hydrophilicity hydrophobicity micelles microstructure Nano-carrier ultrasonic treatment Encapsulation Homogenization Enzymatic treatment Casein micelles Bioactive compounds Nano-carrier
ISSN:	0260-8774, 1873-5770
Online Access:	Get full text
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