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Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process

Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100...

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Principais autores: Donia Chaabane, Iman Mirmazloum, Asma Yakdhane, Emna Ayari, Krisztina Albert, Gyula Vatai, Márta Ladányi, András Koris, Arijit Nath
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-05-01
Serier:Bioengineering
Fag:
microencapsulation of olive oil
maltodextrin
whey protein isolate
emulsion
spray-drying
freeze-drying
Online adgang:https://www.mdpi.com/2306-5354/10/6/657
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