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Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release
Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy ...
Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties
Whey protein isolate-chlorophyll (WPI-CH) microcapsules at different WPI ratios via spray drying were created to improve water solubility and biological stability of chlorophyll. Samples at a higher ratio of WPI resulted ...