Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach
Zeynep Aksoylu Özbek, Pelin Günç Ergönül
Topics & Concepts
MaltodextrinGum arabicEmulsionWhey protein isolateFood scienceChemistryWhey proteinWater activityArabicTragacanthPolyunsaturated fatty acidChromatographySpray dryingWater contentFatty acidBiochemistryEngineeringPhilosophyGeotechnical engineeringLinguisticsMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis