Use of proteins for the delivery of flavours and other bioactive compounds

Keyphrases

• Bioactive 66%
• Bioactive Compounds 100%
• Biomaterials 33%
• Charged Polymers 33%
• Chemical Reactivity 33%
• Chitosan 33%
• Coacervate 33%
• Coacervation 100%
• Coacervation Method 33%
• Colorant 33%
• Complex Coacervation 33%
• Edible Oil 33%
• Emulsification 66%
• Emulsifier 33%
• Emulsion 33%
• Encapsulation Stability 33%
• Food Gums 33%
• Food Ingredients 66%
• Food Polymers 66%
• Forming Parts 33%
• Functional Properties 33%
• Gum Acacia 33%
• High Encapsulation Efficiency 33%
• Ionic Bond 33%
• Modified Starch 33%
• Negatively Charged 33%
• Non-volatile 33%
• Polymer Formation 33%
• Positively Charged 66%
• Spray Drying 100%
• Spray Drying Process 66%
• Stability against Oxidation 33%
• Wall Material 66%

Agricultural and Biological Sciences

• Bioactive Compound 100%
• Chitosan 20%
• Emulsification 40%
• Gum Arabic 20%
• Modified Starch 20%
• Spray Drying 100%

Food Science

• Stability against Oxidation 20%