Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: effect of WPI ratios on the physicochemical and antioxidant properties

Zhang, Zhi-Hong; Peng, Huadong; Woo, Meng Wai; Zeng, Xin-An; Brennan, Margaret; Brennan, Charles S.

doi:10.1016/j.jfoodeng.2019.109729

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Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: effect of WPI ratios on the physicochemical and antioxidant properties

Author(s): Zhi-Hong Zhang , Huadong Peng , Meng Wai Woo , Xin-An Zeng , Margaret Brennan , Charles S. Brennan

Publication date Created: September 2019

Publication date (Print): September 2019

Journal: Journal of Food Engineering

Publisher: Elsevier BV

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Title: Journal of Food Engineering

Abbreviated Title: Journal of Food Engineering

Publisher: Elsevier BV

ISSN (Print): 02608774

Publication date Created: September 2019

Publication date (Print): September 2019

Page: 109729

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DOI: 10.1016/j.jfoodeng.2019.109729

SO-VID: 88a1a6c6-51bb-40db-88e2-b3b1cb869bc3

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https://www.elsevier.com/tdm/userlicense/1.0/

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Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: effect of WPI ratios on the physicochemical and antioxidant properties

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