Ultrasound-Induced Changes in Physicochemical, Microstructural, and Antioxidative Properties of Whey-Protein-Concentrate-Encapsulated 3,3′-Diindolylmethane Nanoparticles
This study determined the impact of ultrasound duration on the encapsulation of 3,3′-diindolylmethane (DIM) using whey protein concentrate (WPC) nanoparticles. Whey-protein-concentrate-based DIM nanoparticles were prepared and treated with different ultrasound times (0–20 min) with 30% amplitude at...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/14/3/273 |
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