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Functionalization of sodium caseinate fortified with blackcurrant concentrate via spray-drying and freeze-drying techniques: The nutritional properties of the fortified particles
(Elsevier on behalf of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), 2021-05)
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with sodium caseinate (NaCas) through spray- and freeze-drying strategies. The effects of encapsulation strategies and addition of BC ...