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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Vydané v:	Journal of food engineering Ročník 333; s. 111138
Hlavní autori:	Wang, Xiuju, Zhao, Zhengtao
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Elsevier Ltd 01.11.2022
Predmet:	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
On-line prístup:	Získať plný text
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