Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology.

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第一作者： Hatice Kubra,Sasmaz

第一单位： Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.

作者： Hatice Kubra,Sasmaz ^[1] ; Eda,Adal ^[2] ; Pınar,Kadiroğlu ^[1] ; Serkan,Selli ^[3] ; Turkan,Uzlasir ^[1] ; Hasim,Kelebek ^[1]

作者单位： Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey. ^[1] Faculty of Tourism, Gastronomy and Culinary Arts, Iskenderun Technical University, Hatay, Turkey. ^[2] Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey. ^[3]

关键词 black garlic complex coacervation encapsulation lentil protein isolate optimization scanning electron microscopy

主题词大蒜(Garlic);抗氧化剂(Antioxidants);半胱氨酸(Cysteine);谱学, 傅里叶变换红外(Spectroscopy, Fourier Transform Infrared);硫化合物(Sulfur Compounds);植物提取物(Plant Extracts)

DOI 10.1111/1750-3841.16768

PMID 37786327

发布时间 2023-11-20

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