Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions

作者: Yue Zhang , Qixin Zhong

DOI: 10.1016/J.FOODHYD.2013.02.009

关键词:

摘要: … improved and the consistent yellow color was obtained. The volume–… , soluble soybean polysaccharides adsorbed strongly onto … (For interpretation of the references to color in this figure …

参考文章(44)
H.D. Preston, M.D. Rickard, Extraction and chemistry of annatto. Food Chemistry. ,vol. 5, pp. 47- 56 ,(1980) , 10.1016/0308-8146(80)90063-1
Maud Panouillé, Dominique Durand, Taco Nicolai, Eric Larquet, Nicolas Boisset, Aggregation and gelation of micellar casein particles. Journal of Colloid and Interface Science. ,vol. 287, pp. 85- 93 ,(2005) , 10.1016/J.JCIS.2005.02.008
Bhavini Shah, Shinya Ikeda, P. Michael Davidson, Qixin Zhong, Nanodispersing thymol in whey protein isolate-maltodextrin conjugate capsules produced using the emulsion–evaporation technique Journal of Food Engineering. ,vol. 113, pp. 79- 86 ,(2012) , 10.1016/J.JFOODENG.2012.05.019
M.I.M.J. Barbosa, C.D. Borsarelli, A.Z. Mercadante, Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations Food Research International. ,vol. 38, pp. 989- 994 ,(2005) , 10.1016/J.FOODRES.2005.02.018
Ashkan Madadlou, Mohammad Ebrahimzadeh Mousavi, Zahra Emam-Djomeh, David Sheehan, Mohammadreza Ehsani, Alkaline pH does not disrupt re-assembled casein micelles. Food Chemistry. ,vol. 116, pp. 929- 932 ,(2009) , 10.1016/J.FOODCHEM.2009.03.048
A.L.M. Braga, M. Menossi, R.L. Cunha, The effect of the glucono-δ-lactone/caseinate ratio on sodium caseinate gelation International Dairy Journal. ,vol. 16, pp. 389- 398 ,(2006) , 10.1016/J.IDAIRYJ.2005.06.001
R. Tuinier, C. G. de Kruif, Stability of casein micelles in milk Journal of Chemical Physics. ,vol. 117, pp. 1290- 1295 ,(2002) , 10.1063/1.1484379