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Effects of casein micellar structure on the stability of milk protein-based conjugated linoleic acid microcapsules

Fengchen Zhuang1, Xiang Li1, Jinhua Hu2

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China.

Food Chemistry
|August 14, 2018
PubMed

Keywords:
CaseinCasein micellesConjugated linoleic acidMicroencapsulationMilk protein concentratesSodium caseinateWhey protein isolates

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