Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage
Artikel i vetenskaplig tidskrift, 2019
Bilberry seed oil
Anthocyanins
Whey protein isolate
Microcapsules
Cold gelation
Författare
Lina Svanberg
RISE Research Institutes of Sweden
Sophia Wassén
RISE Research Institutes of Sweden
Graziele Gustinelli Carvalho
RISE Research Institutes of Sweden
Chalmers, Biologi och bioteknik, Livsmedelsvetenskap
C. Ohgren
RISE Research Institutes of Sweden
Food Chemistry
0308-8146 (ISSN) 1873-7072 (eISSN)
Vol. 280 146-153Sustainable&Healthy - Development of sustainable processing technologies for converting by-products into healthy, added value ingredients and food products
Formas (222-2014-49), 2014-02-25 -- 2017-12-31.
Ämneskategorier
Oorganisk kemi
Analytisk kemi
Livsmedelsteknik
DOI
10.1016/j.foodchem.2018.11.129