Dairy encapsulation systems by atomization-based technology

Book chapter

Wang, Yong, Wang, Bo and Selomulya, Cordelia. (2022). Dairy encapsulation systems by atomization-based technology. In In Juliano, Pablo, Knoerzer, Kai, Sellahewa, Jay, Nguyen, Minh H. and Buckow, Roman (Ed.). Food engineering innovations across the food supply chain pp. 247-259 Academic Press. https://doi.org/10.1016/B978-0-12-821292-9.00023-6

Publication dates
Authors	Wang, Yong, Wang, Bo and Selomulya, Cordelia
Editors	Juliano, Pablo, Knoerzer, Kai, Sellahewa, Jay, Nguyen, Minh H. and Buckow, Roman
Abstract	This chapter presents an overview of atomization-based microencapsulation technology, focusing on spray drying, spray chilling, and fluidized bed coating technology, which highlights the role of dairy ingredients in the process. The ingredients include casein and whey protein, lactose, milk fat, and other ingredients that are commonly used as microcapsule wall materials, while dairy peptides and lactoferrin are used as examples of core material for microencapsulation. The properties related to the quality of microencapsulated particles and their applications in food processing are discussed.
Keywords	dairy ingredients; encapsulation; casein; whey; lactose; milk fat; spray drying; spray chilling
Page range	247-259
Year	2022
Book title	Food engineering innovations across the food supply chain
Publisher	Academic Press
Place of publication	London, United Kingdom
	San Diego, California
	Cambridge, Massachusetts
	Oxford, United Kingdom
ISBN	9780128212929
Digital Object Identifier (DOI)	https://doi.org/10.1016/B978-0-12-821292-9.00023-6
Scopus EID	2-s2.0-85138980028
Research or scholarly	Scholarly
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Online	08 Dec 2021
Print	2022
Publication process dates
Deposited	31 Jul 2023

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