Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

“…For example, Hoang Thi and others (14) showed the dissolution kinetics and (instrumentally measured) “taste” of paracetamol (acetominophen) was reduced by spray drying with caseinate. In a similar study the sensory bitterness of casein hydrosylates was reduced by spray drying with soy proteins (85). Interestingly though these workers assessed the taste of the powder directly and it seems likely in a liquid medium the particles would dissolve and the benefits would be lost.…”

Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

“…Hence, SPI was often firstly dissolved in pH 8.0 to obtain the maximum solubility (Mendanha et al, 2009;Molina Ortiz et al, 2009). To avoid the possible effect of extra ions added for subsequent pH adjustment, ultrasonic treatment was used to increase the solubility of SPI in distilled water.…”

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

“…There has been growing interest within the pharmaceutical, cosmetic, and food industries in the application of biopolymers (e.g., proteins and polysaccharides) to encapsulate, protect, and release various bioactive lipophilic components, aromas, proteins, natural food additives, etc (Chen, Remondetto, & Subirade, 2006;Molina Ortiz et al, 2009;Nori et al, 2011). The potential application of these biopolymers depends greatly on the repulsive and attractive interactions that may exist among them, which would cause different phenomena, from biopolymer incompatibility to complex formation (de Kruif, Weinbreck, & de Vries, 2004).…”