Nanoparticles based on whey and soy proteins enhance the antioxidant activity of phenolic compound extract from Cantaloupe melon pulp flour (Cucumis melo L.)
Thais Emili Bezerra da Silva, Yasmim Pessoa de Oliveira, Leticya Bianca Almeida de Carvalho, Jéssica Anarellis Barbosa dos Santos, Marcos dos Santos Lima, Rafael da Silva Fernandes, Cristiane Fernandes de Assis, Thaís Souza Passos
Topics & Concepts
CucumisMelonFood sciencePulp (tooth)ChemistryAntioxidantWhey proteinAntioxidant capacitySoy flourBiochemistryBotanyBiologyHorticulturePathologyMedicineFood and Agricultural SciencesProteins in Food SystemsFood Chemistry and Fat Analysis