Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin–gum arabic blend
Author:
Funder
MOFPI
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2376-8.pdf
Reference34 articles.
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3. Anandharamakrishnan C, Rielly C, Stapley A (2010) Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Sci Technol 90(2–3):321–334
4. Anderson D, Douglas D, Morrison N, Weiping W (1990) Specifications for gum arabic (Acacia Senegal); analytical data for samples collected between 1904 and 1989. Food Addit Contam 7(3):303–321
5. Barbosa M, Borsarelli C, Mercadante A (2005) Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res Int 38(8–9):989–994
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