UTILIZATION OF GALLIC ACID-CROSSLINKED SOY PROTEINS AS WALL MATERIAL FOR CHIA OIL MICROENCAPSULATION.
Paola A GimenezAntonela E BergesseAgustín Lucini MasMarcela L MartínezAgustín GonzálezPublished in: Journal of the science of food and agriculture (2023)
The results obtained demonstrated that the microencapsulation of chia oil using SPI cross-linked with GA as wall material exerted a very important protective effect since a synergistic effect could be described between the microencapsulation effect and the antioxidant power of GA. This article is protected by copyright. All rights reserved.