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Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity

Article ID Journal Published Year Pages File Type
6986551 Food Hydrocolloids 2018 30 Pages PDF
Keywords
Linoleic acidHeat treatmentSpray dryingBinding capacityNanovehicleEgg white protein
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity
Authors
Osvaldo E. Sponton, Adrián A. Perez, Javier V. Ramel, Liliana G. Santiago,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Linoleic acid
Heat treatment
Spray drying
Binding capacity
Nanovehicle
Egg white protein
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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