Double-crosslinked hydrogels and hydrogel beads formed by garlic protein hydrolysates for bioactive encapsulation and gastrointestinal delivery.
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DOI: 10.1002/jsfa.14036
Abstract: BACKGROUND Garlic protein is one of the main components of garlic. It has several beneficial characteristics. This study aimed to characterize a double crosslinked hydrogel formed with alginate, calcium ions (Ca2+), and garlic protein hydrolysates… read more here.
Keywords: hydrogel beads; protein hydrolysates; double crosslinked; garlic protein ... See more keywords
Structural, functional and proteomic differences of proteins extracted from white garlic and Laba garlic.
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2022.111047
Abstract: Protein is one of the main nutrients in garlic with multiple functions and healthy effects. The aim of this study was to investigate the effects of greening process on the functional and structural properties of… read more here.
Keywords: white garlic; functional proteomic; garlic protein; laba garlic ... See more keywords