The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate

2021 ◽  
pp. 131826
Author(s):  
Seid Reza Falsafi ◽  
Hadis Rostamabadi ◽  
Katsuyoshi Nishinari ◽  
Reza Amani ◽  
Seid Mahdi Jafari
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Β Carotene

Interactions between whey protein isolate and gum Arabic

2010 ◽  
Vol 79 (2) ◽  
pp. 377-383 ◽  
Author(s):  
Miri Klein ◽  
Abraham Aserin ◽  
Paul Ben Ishai ◽  
Nissim Garti
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate

Crucial role of remaining lactose in whey protein isolate powders during storage

2017 ◽  
Vol 195 ◽  
pp. 206-216 ◽  
Author(s):  
Eve-Anne Norwood ◽  
Stéphane Pezennec ◽  
Jennifer Burgain ◽  
Valérie Briard-Bion ◽  
Pierre Schuck ◽  
...  
Keyword(s):  
Whey Protein ◽  
Crucial Role ◽  
Whey Protein Isolate ◽  
Protein Isolate

A glycated whey protein isolate–epigallocatechin gallate nanocomplex enhances the stability of emulsion delivery of β-carotene during simulated digestion

2019 ◽  
Vol 10 (10) ◽  
pp. 6829-6839 ◽  
Author(s):  
Qi Wang ◽  
Wanrong Li ◽  
Pei Liu ◽  
Zhongze Hu ◽  
Xinguang Qin ◽  
...  
Keyword(s):  
Whey Protein ◽  
Epigallocatechin Gallate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Simulated Digestion ◽  
The Stability ◽  
Β Carotene ◽  
Stability Of Emulsion

A glycated whey protein isolate–epigallocatechin gallate (EGCG) nanocomplex-stabilized emulsion was used to encapsulate β-carotene.

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

2014 ◽  
Vol 5 (11) ◽  
pp. 2743-2750 ◽  
Author(s):  
Divya Eratte ◽  
Bo Wang ◽  
Kim Dowling ◽  
Colin. J. Barrow ◽  
Benu P. Adhikari
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Omega 3 Fatty Acids ◽  
Complex Coacervation ◽  
Omega 3 ◽  
Tuna Oil

Tuna oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)–gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules.

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