Microencapsulation of ginsenosides using polymerised whey protein (PWP) as wall material and its application in probiotic fermented milk
Author:
Affiliation:
1. Department of Food Science and Engineering; Jilin University; Changchun Jilin 130062 China
2. Department of Nutrition and Food Sciences; The University of Vermont; Burlington Vermont 05405 USA
Funder
The Ministry of Science and Technology of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13365/fullpdf
Reference46 articles.
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3. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk;Borba;International Journal of Food Science and Technology,2014
4. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials;Carneiro;Journal of Food Engineering,2013
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