Preparation of Proanthocyanidins Microcapsules Using Maillard Reaction Products of Whey Protein Isolate-D-Xylose and Study on Their Properties
In this study, a composite wall material was prepared by blending whey protein isolate-D-xylose mixture and their Maillard reaction product with sodium alginate, which were then used for encapsulating proanthocyanidin to fabricate proanthocyanidin microcapsules. By characterizing the morphology, inv...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Chinês |
| Publicat: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Col·lecció: | Shipin gongye ke-ji |
| Matèries: | |
| Accés en línia: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090200 |
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