Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice
Rafael Fernandes Almeida, Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
Topics & Concepts
ChemistryMaltodextrinFood scienceSpray dryingHydrolysisAnthocyaninDPPHEnzymatic hydrolysisBranABTSRice proteinHydrolysateSoy proteinAntioxidantChromatographyBiochemistryOrganic chemistryRaw materialMicroencapsulation and Drying ProcessesProteins in Food SystemsBee Products Chemical Analysis