Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers

Author:

Khoshdouni Farahani ZahraORCID,Ebrahimzadeh Mousavi MohammadORCID,Ibrahim Salam Adnan

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference49 articles.

1. Encapsulation of active ingredients in polysaccharide–protein complex coacervates;Devi;Adv. Colloid Interface Sci.,2017

2. Nazni P., Mythili A., Formulation and optimization of vitamin-C rich beverage prepared from ziziphus jujube, Evaluation (2013) 12. (Accessed 21 May 2020).

3. The effect of extraction conditions using ultrasonic and maceration methods on the extraction rate of phenolic compounds and the extraction efficiency of jujube fruit (Ziziphus spp.);Khoshdouni Farahani;Appl. Biol.,2021

4. Physicochemical , sensory , and rheological properties of beverages prepared from soy protein isolate and Persian gum enriched with jujube;Farahani;extract,2021

5. Gombotz S., Wee W.R., Protein release from alginate matrices, Adv. Drug Deliv. Rev. 31 (1998) 267–285. (Accessed 21 May 2020).

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