| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10376021 | Food Hydrocolloids | 2005 | 11 Pages |
Abstract
A marked increase in encapsulation efficacy was observed by lowering the storage temperature of the emulsion gels from 23 to 7 °C. Also, among the various lipids used for sample preparation, differences in release rate were found. Increasing the fat content in the oil phase resulted in decreased marker diffusion. The lowest release rate was achieved by using the fat with the highest melting point and by increasing the fat content to 100% of the oil phase. Lowering the content of PGPR in the MCT-oil phase (without fat) had no effect on the release of tryptophan.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Julia Weiss, Inta Scherze, Gerald Muschiolik,