Wheatgrass juice to wheat grass powder: Encapsulation, physical and chemical characterization

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• 作者：Elif Akbas^a ; ^b ; ^c ; Mete Kilercioglu^b ; Ozge Nur Onder^b ; Alperen Koker^b ; Betul Soyler^b ; Mecit Halil Oztop^b ; ^{mecit@metu.edu.tr}
• 关键词：WGJ ; Wheatgrass juice ; GAE ; gallic acid equivalent ; DPPH ; 2-diphenyl-1-picrylhydrazyl ; CCR ; core to coating ; W ; Whey protein isolate ; MD ; Maltodextrin ; WGP ; wheatgrass powder ; SEM ; scanning electron microscopy
• 刊名：Journal of Functional Foods
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：28
• 期：Complete
• 页码：19-27
• 全文大小：2793 K
• 卷排序：28

文摘

Wheatgrass juice was encapsulated using whey and maltodextrin. Encapsulation was performed using freeze drying. Encapsulated wheat grass powder resisted gastric digestion. More than 64% of phenolic content was protected with encapsulation during heating.