Ultrasonic encapsulation – A review
نویسندگان
چکیده
منابع مشابه
Encapsulation in the food industry: a review.
Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or...
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Food protein hydrolysates and peptides are considered a category of promising functional food ingredients. However, commercial application of protein hydrolysates and their constituent peptides can be impeded by their low bioavailability, bitter taste, hygroscopicity and likelihood of interacting with the food matrix. Encapsulation as a delivery mechanism can be used to overcome these challenge...
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ژورنال
عنوان ژورنال: Ultrasonics Sonochemistry
سال: 2017
ISSN: 1350-4177
DOI: 10.1016/j.ultsonch.2016.03.017