Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying

Volume: 607, Pages: 125470
Published: Dec 20, 2020
Abstract
null null In this work, pea and soy proteins were used as emulsifiers on the encapsulation of orange essential oil (OEO, rich in d-limonene) by emulsification followed by spray drying. A commercial pea protein concentrate (PPC) was studied regarding its ability to act as an emulsifier, stabilize oil-in-water emulsions containing OEO, and to produce spray-dried microparticles in comparison to a commercial soy protein isolate (SPI), which is an...
Paper Details
Title
Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying
Published Date
Dec 20, 2020
Volume
607
Pages
125470
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