Encapsulation of milk protein with inulin for improved digestibility
Encapsulation is the packaging of bioactive compounds to isolate and control their release upon applying specific conditions. By using inulin as the wall material for milk protein encapsulation, it can improve the stability and reduce the rate of protein release which can be related to better digest...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit UTM Press
2022
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| Subjects: | |
| Online Access: | http://eprints.utm.my/104061/1/ZhiNiTeeDayangNorulfairuzAbangZaidelYantiMaslinaMohdJusoh2022_EncapsulationofMilkProteinwithInulin.pdf |