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...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:J Food Sci Technol
Hlavní autoři: Rao, Priyanka Singh, Bajaj, Rajesh Kumar, Mann, Bimlesh, Arora, Sumit, Tomar, S. K.
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2016
Témata:
Original Article
On-line přístup: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
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky