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Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical

Caini Li1, Fengping An2, Shuaihao Sun2

  • 1College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Shenzhen Boton Flavors and Fragrances Co., Ltd, Shenzhen, Guangdong 518000, China.

International Journal of Biological Macromolecules
|June 3, 2024
PubMed

Keywords:
Esterification modificationGarlic oilMicrocapsulesPhysicochemical and in vitro digestive propertiesWheat porous starch

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