Protective effect of microencapsulation consisting of multiple emulsification and heat gelation processes on immunoglobulin in yolk

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From: Journal of Food Science(Vol. 70, Issue 2)
Publisher: Wiley Subscription Services, Inc.
Document Type: Article
Length: 45 words

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Abstract :

Two different emulsification methods involving multiple emulsification and heat gelation were used for preparation of whey protein-based microcapsules containing immunoglobutin in yolk (IgY). The residual activity of IgY during the emulsion preparation and the effects of microencapsulation on IgY stability under harsh conditions were investigated.

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Source Citation   

Gale Document Number: GALE|A132857009