Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation

Published 2016 View Full Article

Authors

Keywords

Complex coacervation, Flavour encapsulation, Sodium caseinate, Whey protein isolate, Glycerol, Tannic acid

Journal

FOOD HYDROCOLLOIDS

Volume 57, Issue -, Pages 62-71

Publisher

Elsevier BV

Online

2016-01-22

DOI

10.1016/j.foodhyd.2016.01.007

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