Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds
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DOI: 10.1016/j.jfoodeng.2018.12.002
Abstract: Abstract Production of 1.5% (w/v) whey protein isolate (WPI) – 0.1, 0.3 or 0.5% (w/v) gellan gum microbeads from extrusion of the oil-in-water (O/W) emulsions into a 0.56% (w/v) calcium chloride (CaCl2) solution was evaluated… read more here.
Keywords: protein isolate; oil; gellan; gellan microbeads ... See more keywords