Fabrication and Characterization of Whey Protein—Citrate Mung Bean Starch—Capsaicin Microcapsules by Spray Drying with Improved Stability and Solubility

Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability and water solubility and reduce its pungency. The morphological, rheological, storage stability, an...

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Detalles Bibliográficos
Autores principales: Zhang, Xiuyun, Zhang, Bo, Ge, Xiangzhen, Shen, Huishan, Sun, Xiangxiang, Zhang, Qian, Lu, Yifan, Sun, Zhuangzhuang, Li, Wenhao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998035/
https://www.ncbi.nlm.nih.gov/pubmed/35407136
http://dx.doi.org/10.3390/foods11071049

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998035/
https://www.ncbi.nlm.nih.gov/pubmed/35407136
http://dx.doi.org/10.3390/foods11071049

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