Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

Author:

Ben Sassi Chiraz,Marcet Ismael,Rendueles Manuel,Díaz Mario,Fattouch Sami

Funder

Tunisian Ministry of Higher Education and Scientific Research and University of Carthage

University of Oviedo, Spain

Principality of Asturias, by the project

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Microstructural principles of food processing and engineering;Aguilera,1999

2. The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds;Akdeniz;Chemical Engineering Transactions,2017

3. Yerba mate extract encapsulation with alginate and chitosan systems: Interactions between active compound encapsulation polymers;Anbinder;Journal of Encapsulation and Adsorption Sciences,2011

4. Bioavailability of the polyphenols: Status and controversies;Archivio;International Journal of Molecular Sciences,2010

5. Nanoencapsulation of date palm pit extract in whey protein particles generated via desolvation method;Bagheri;Food Research International,2013

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