Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends

Journal of Food Science and Technology

Volumn 57, Issue 2, 2020, Pages 426-434

  Yadav, Kanta ^a   Bajaj, Rajesh Kumar ^a   Mandal, Surajit ^a   Mann, Bimlesh ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant activity; Encapsulation efficiency; Freeze drying; Gum arabic; Maltodextrin; Microcapsules

Indexed keywords

ANTIOXIDANTS; BLENDING; DISEASES; EFFICIENCY; LOW TEMPERATURE DRYING; MICROSTRUCTURE; MORPHOLOGY; PARTICLE SIZE; PHENOLS; POLYSACCHARIDES; PROTEINS; SURFACE MORPHOLOGY;

ANTI-OXIDANT ACTIVITIES; ENCAPSULATION EFFICIENCY; FREEZE DRYING; GUM ARABIC; MALTODEXTRINS; MICROCAPSULES;

PLANTS (BOTANY);

EID: 85073786483     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-019-04070-4     Document Type: Article

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