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Journal of Dispersion Science and Technology Volume 22, 2001 - Issue 1
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Original Articles

Characterization of Microcapsules of β-Lactoglobulin Formed by Chemical Cross Linking and Heat Setting

Chaitali Bhattacharjee Protein Chemistry Laboratory, Department of Chemistry, Bose Institute, 93/1 A. P. C. Road, Calcutta, 700 009, India
&
Professor K. P. Das Protein Chemistry Laboratory, Department of Chemistry, Bose Institute, 93/1 A. P. C. Road, Calcutta, 700 009, IndiaCorrespondence[email protected]
Pages 71-78 | Received 15 Sep 1999, Accepted 21 Sep 2000, Published online: 05 Feb 2007

Citations (10)

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Read on this site (2)

Hélène J. Giroux & Michel Britten. (2011) Encapsulation of hydrophobic aroma in whey protein nanoparticles. Journal of Microencapsulation 28:5, pages 337-343.
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Sanghoon Ko & Sundaram Gunasekaran. (2006) Preparation of sub-100-nm β-lactoglobulin (BLG) nanoparticles. Journal of Microencapsulation 23:8, pages 887-898.
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Articles from other publishers (8)

Hafiz Ubaid ur Rahman, Sadia Aslam, Aqsa Akhtar, Waqas Asghar & Nauman Khalid. 2022. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress 73 103 .
Yujia Liu, Naixin Kang, Haiyang Cheng, Xuebin Chu, Zhengwei Sun & Chunyu Xi. (2021) Preparation and characterization of whey protein isolate nanoparticles in supercritical CO2. LWT 144, pages 111227.
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Yao Lu, Like Mao, Zhanqun Hou, Song Miao & Yanxiang Gao. (2019) Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality. Food Engineering Reviews 11:4, pages 245-258.
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Di Zhao, Lin Li, Dan Xu, Bulei Sheng, Juncheng Chen, Bing Li & Xia Zhang. (2018) Heat-induced amyloid-like aggregation of β-lactoglobulin regulated by glycation: A comparison of five kinds of reducing saccharides. International Journal of Biological Macromolecules 120, pages 302-309.
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Mohsen Asghari Ghajari, Iman Katouzian, Mohammad Ganjeh & Seid Mahdi Jafari. 2017. Nanoencapsulation of Food Bioactive Ingredients. Nanoencapsulation of Food Bioactive Ingredients 261 296 .
Michael Betz & Ulrich Kulozik. (2011) Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels. Procedia Food Science 1, pages 2047-2056.
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M. Subirade & L. Chen. 2008. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals 251 278 .
Lingyun Chen & Muriel Subirade. (2007) Effect of preparation conditions on the nutrient release properties of alginate–whey protein granular microspheres. European Journal of Pharmaceutics and Biopharmaceutics 65:3, pages 354-362.
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