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In this study, encapsulation systems using lactose/whey protein isolate (WPI) (4:1) or lactose/maltodextrin (MD)/WPI (3:1:1 or 1:3:1) mixtures as wall materials and ethyl butyrate (EB) as core materials were produced by spray drying. Wall material consisting of lactose/WPI (4:1) mixtures had the highest encapsulation efficiency for EB during spray drying, while wall materials consisting of lactose/MD/WPI...
When monoglyceride (MG) was dispersed in oil above melting point, it formed self-assembled structures (liquid crystals) on cooling, which have the potential to structure oil in emulsion systems. In this study, the effects of MG on emulsion properties and subsequent flavor release were investigated. Model oil-in-water (O/W) emulsions stabilized with tween 20 (1% w/w, TW) and whey protein isolate (1%...
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