Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk
Y Guan, Q Zhong - Food chemistry, 2017 - Elsevier
Phenolic compounds can principally suppress the off-flavor development in ultrahigh
temperature (UHT) treated milk, but little has been studied for lipophilic phenolic compounds
that are to be encapsulated for even distribution in milk. The objective of this work was to
study physicochemical properties of ferulic acid ethyl ester (FAEE) encapsulated in sodium
caseinate and the inhibition of volatile formation after UHT processing. The capsules had an
average hydrodynamic diameter of 246.2±10.9 nm, a polydispersity index of 0.26±0.01, and …
temperature (UHT) treated milk, but little has been studied for lipophilic phenolic compounds
that are to be encapsulated for even distribution in milk. The objective of this work was to
study physicochemical properties of ferulic acid ethyl ester (FAEE) encapsulated in sodium
caseinate and the inhibition of volatile formation after UHT processing. The capsules had an
average hydrodynamic diameter of 246.2±10.9 nm, a polydispersity index of 0.26±0.01, and …
Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk.
GYG Guan YongGuang, ZQX Zhong QiXin - 2017 - cabidigitallibrary.org
Phenolic compounds can principally suppress the off-flavor development in ultrahigh
temperature (UHT) treated milk, but little has been studied for lipophilic phenolic compounds
that are to be encapsulated for even distribution in milk. The objective of this work was to
study physicochemical properties of ferulic acid ethyl ester (FAEE) encapsulated in sodium
caseinate and the inhibition of volatile formation after UHT processing. The capsules had an
average hydrodynamic diameter of 246.2±10.9 nm, a polydispersity index of 0.26±0.01, and …
temperature (UHT) treated milk, but little has been studied for lipophilic phenolic compounds
that are to be encapsulated for even distribution in milk. The objective of this work was to
study physicochemical properties of ferulic acid ethyl ester (FAEE) encapsulated in sodium
caseinate and the inhibition of volatile formation after UHT processing. The capsules had an
average hydrodynamic diameter of 246.2±10.9 nm, a polydispersity index of 0.26±0.01, and …
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