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Effect of Ultrasound Treatment on Physicochemical, Microstructural and Anti-Oxidative Properties of Whey Protein Concentrate Based 3,3′-Diindolylmethane Nanoparticles
OBJECTIVES: This study evaluated the impact of ultrasound duration on the encapsulation of 3,3′-diindolylmethane (DIM) using whey protein concentrate nanoparticles. METHODS: Whey protein concentrate-based DIM nanoparticles were prepared and treated with different ultrasound times (0 - 20 min) with 3...
Gorde:
| Argitaratua izan da: | Curr Dev Nutr |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Oxford University Press
2020
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258667/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_023 |
| Etiketak: |
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