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April 27, 2024FoodsOpen Access

Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating

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GPGabriela PerkovićJMJosipa MartinovićGŠGordana Šelo

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Perković et al. (2024) studied this question.

synapsesocial.com/papers/68e6d42bb6db643587651d75https://doi.org/10.3390/foods13091346
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Characterization of Grape Pomace Extract Microcapsules – the Influence of Carbohydrate Co-coating on the Stabilisation of Goat Whey Protein as Primary Coating2024 · 3 citations
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  3. 3Optimisation of the Encapsulation of Grape Pomace Extract by Spray Drying Using Goat Whey Protein as Coating Material2024 · 5 citations
  4. 4Microencapsulation of Grape Pomace Extracts with Alginate-Based Coatings by Freeze-Drying: Release Kinetics and In Vitro Bioaccessibility Assessment of Phenolic Compounds2024 · 14 citations
  5. 5Development of Skimmed Goat Milk Functional Ingredient Enriched with Grape Pomace Seed and Agrocybe aegerita Extracts: Optimization, Characterization and Application in Dehydrated Foods2026