Whey Protein Isolate-Xylose Maillard-Based Conjugates with Tailored Microencapsulation Capacity of Flavonoids from Yellow Onions Skins

The objective of this study is to encapsulate flavonoids from yellow onion skins in whey protein isolates (WPI) and xylose (X), by Maillard-based conjugates, as an approach to improve the ability to entrap flavonoids and to develop powders with enhanced antioxidant activity. WPI (0.6%, <i>w<...

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主要な著者: Ștefania Adelina Milea (著者), Iuliana Aprodu (著者), Elena Enachi (著者), Vasilica Barbu (著者), Gabriela Râpeanu (著者), Gabriela Elena Bahrim (著者), Nicoleta Stănciuc (著者)
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出版事項: MDPI AG, 2021-10-01T00:00:00Z.
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3rd Floor Main Library

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