Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties
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DOI: 10.1016/j.jfoodeng.2019.109729
Abstract: Abstract Whey protein isolate-chlorophyll (WPI-CH) microcapsules at different WPI ratios via spray drying were created to improve water solubility and biological stability of chlorophyll. Samples at a higher ratio of WPI resulted in a lower… read more here.
Keywords: isolate chlorophyll; whey protein; chlorophyll; wpi ... See more keywords