Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin–gum arabic blend

Antioxidant peptide enriched casein hydrolysate (AO–CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO–CH using maltodextrin–gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their d...

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Dettagli Bibliografici
Pubblicato in:J Food Sci Technol
Autori principali: Rao, Priyanka Singh, Bajaj, Rajesh Kumar, Mann, Bimlesh, Arora, Sumit, Tomar, S. K.
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer India 2016
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Original Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5147710/
https://ncbi.nlm.nih.gov/pubmed/28017999
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2376-8
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