Encapsulation of vitamin B12 using double emulsion as carrier September

Date

2015-09-02

Author

Özlem, Yüce Altuntaş
Şümnü, Servet Gülüm
Şahin, Serpil

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https://hdl.handle.net/11511/76939

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Encapsulation of vitamin B12 using double emulsion as carrier Yüce Altuntaş, Özlem; Şümnü, Servet Gülüm; Şahin, Serpil (null; 2015-09-02)
Encapsulation of vitamin B1 using double emulsion method Yüce Altuntaş, Özlem; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016) The main objective of the study was to encapsulate Vitamin B1 in the inner aqueous phase of water-in-oil-in-water (W/O/W) type double emulsion containing hazelnut oil as oil phase and to transfer it to food products for enrichment. It was also aimed to replace the synthetic Polyglycerol Polyricinoleate (PGPR) with lecithin and to study the influence of homogenization methods on double emulsion characteristics. The expected type of emulsion, water in oil (W/O), could not be obtained by using only lecithin so...
Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices Narin, Ceren; Ertuğrul, Ülkü; Taş, Ozan; Şahin, Serpil; Öztop, Halil Mecit (Wiley, 2020-09-01) Plant-based proteins gained importance in recent years due to the increase in the awareness of healthy diet and in the consumption of plant-based foods. However, some features of plant-based proteins like the undesirable odor and flavor affect the sensorial properties of protein containing foods. Therefore, encapsulation of these proteins could be a good strategy to tackle with this problem. The objective of this study was to design microcapsules (beads) consisting of pea protein by using sodium alginate an...
Encapsulation of Magnesium with Double Emulsion by Using Lentil Flour Kabakcı, Cansu; Şümnü, Servet Gülüm; Şahin, Serpil (2020-03-02)
Encapsulation of pea protein in alginate matrix by coldset gelation method and use of the capsules in fruit juices Narin, Ceren; Öztop, Halil Mecit; Department of Food Engineering (2019) Plant based proteins gained importance in recent years due to the increase in the awareness of healthy diet and the increase in the consumption of plant-based foods. However, some features of plant-based proteins like the undesirable odor and flavor affect the sensorial properties of food they are added in. Therefore, encapsulation of these proteins could be a good strategy to tackle with this problem. It is also important to design stable microcapsules which would remain intact in the food they are used. I...

Citation Formats

Y. A. Özlem, S. G. Şümnü, and S. Şahin, “Encapsulation of vitamin B12 using double emulsion as carrier September,” 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/76939.