Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

Food Funct., 2018, 9,971-981DOI: 10.1039/C7FO01923H, PaperAya N. Khanji, Florentin Michaux, Jeremy Petit, Dominique Salameh, Toufic Rizk, Jordane Jasniewski, Sylvie BanonThe encapsulation of curcumin in micellar caseins (MCs) and the production of powder were performed by spray-drying.The content of this RSS Feed (c) The Royal Society of Chemistry

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