Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04070-4.pdf
Reference37 articles.
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3. Chamorro S, Goni I, Viveros A, Hervert-Hernandez D, Brenes A (2012) Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. Eur Food Res Technol 234(1):147–155
4. Cilek B, Luca A, Hasirci V, Sahin S, Sumnu G (2012) Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. Eur Food Res Technol 235:587–596
5. Davidov-Pardo G, Arozarena I, Marín-Arroyo MR (2011) Stability of polyphenolic extracts from grape seeds after thermal treatments. Eur Food Res and Technol 232(2):211–220
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