β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food

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Title
β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food
Authors
Keywords
β-Lactoglobulin, Allicin, Whey protein isolate, Garlic powder, Functional food, Covalent binding, Sensory properties, Spray drying
Journal
FOOD CHEMISTRY
Volume 199, Issue -, Pages 667-674
Publisher
Elsevier BV
Online
2015-12-17
DOI
10.1016/j.foodchem.2015.12.055

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