Vitamin D3 capsulation using maillard reaction complex of sodium caseinate and tragacanth gum
The encapsulation of vitamin D3 (VitD3) using the Maillard reaction complex of sodium caseinate-tragacanth gum (TG) to the production of water-soluble vitamins were studied. Spray drying was used to prepare the complex. Its physicochemical properties, stability, and release characteristics were eval...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007983 |
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