Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying

Taxifolin (TXL) is a minor bioactive compound from the polyphenol class that may significantly impact human metabolism when included in food products. However, its application is limited by a bitter taste and low bioavailability. We hypothesized that encapsulating TXL in whey proteins using thermome...

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Главные авторы:	Borisenko, A. A., Борисенко, А. А., Bobrysheva, T. N., Бобрышева, Т. Н., Zolotoreva, M. S., Золоторева, М. С., Anisimov, G. S., Анисимов, Г. С., Alexeev, D. G., Алексеев, Д. Г., Razinkova, V. G., Разинькова, В. Г., Greseva, E. G., Гресева, Е. Г., Avanesyan, S. S., Аванесян, С. С., Sizonenko, M. N., Сизоненко, М. Н.
Formato:	Статья
Idioma:	English
Publicado:	Elsevier B.V. 2025
Темы:	Antioxidant activity Α-Lactalbumin Microcapsules Molecular modeling Polyphenols Taxifolin crystals Β-Lactoglobulin
Acceso en liña:	https://dspace.ncfu.ru/handle/123456789/30527
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https://dspace.ncfu.ru/handle/123456789/30527

Analysis of the mechanisms and efficiency of Taxifolin encapsulation in whey proteins via thermomechanical mixing and spray drying

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