Monash University
Qianyu YE-Thesis.pdf (5.47 MB)

Encapsulation strategy with whey protein isolate to improve bioaccessibility and targeted release of bioactive ingredients during (in vitro) digestion

Download (5.47 MB)
posted on 2021-06-20, 21:25 authored by QIANYU YE
A microencapsulation strategy of active food components via spray drying to improve their bioaccessibility and targeted release was proposed. A typical dairy protein, whey protein isolate, was used to encapsulate vitamin B2 and curcumin, with ethanol desolvation and calcium crosslinking of proteins to modify release properties during digestion. The spray-dried microparticles were incorporated into yogurt and evaluated in a near-real dynamic in vitro human stomach. The outcomes suggested that the release of active ingredients upon digestion of food depended on the physiological process of gastric emptying.


Campus location


Principal supervisor

Cordelia Selomulya

Additional supervisor 1

Victoria Haritos

Additional supervisor 2

Meng Wai Woo

Year of Award


Department, School or Centre

Chemical & Biological Engineering

Additional Institution or Organisation

Chemical Engineering


Doctor of Philosophy

Degree Type



Faculty of Engineering