Development, characterization, and prolonged shelf life of functional yogurt enriched with nanoencapsulated yellow Capsicum Annuum extract using whey protein
This research examined the formulation and characterization of functional yogurt fortified with nanoencapsulated Yellow Capsicum Annuum Extract (YCAE) by the cold gelation of whey protein isolate (WPI). YCAE, obtained at a yield of 3.09 %, demonstrated a total phenolic content of 42.95 mg GAE/g and...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500068X |
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