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Tunyaporn Sirilert
Influence of whey protein on stability of α-mangostin entrapped in alginate/whey protein beads
" ABSTRACT
Although encapsulation efficiency of various biopolymers has been documented, no attempts have been made to investigate stability of α-mangostin entrapped and an encapsulation efficiency of biopolymer beads in different conditions. In this study, the efficiency of whey protein (W) and Alginate (A) to encapsulate α-mangostin was assessed through the investigation of the α-mangostin content stored at different conditions. Particle size and stiffness of biopolymer beads were measured. An increase in whey protein content enhanced gel ... "
Pathum Thani: Thammasat University, 2018
670 STA 23:2 (2018)
Artikel Jurnal  Universitas Indonesia Library