Optimisation of wall material composition of freeze–dried pumpkin seed oil microcapsules: Interaction effects of whey protein, maltodextrin, and gum Arabic by D–optimal mixture design approach

Published 2020 View Full Article

Authors

Keywords

D–optimal design, Gum Arabic, Maltodextrin, Microencapsulation, Pumpkin seed oil, Whey protein

Journal

FOOD HYDROCOLLOIDS

Volume 107, Issue -, Pages 105909

Publisher

Elsevier BV

Online

2020-04-25

DOI

10.1016/j.foodhyd.2020.105909

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