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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| 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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