Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release

dc.contributor.author	Ozdemir, Necla
dc.contributor.author	Bayrak, Ali
dc.contributor.author	Tat, Tuba
dc.contributor.author	Altay, Filiz
dc.contributor.author	Kiralan, Mustafa
dc.contributor.author	Kurt, Abdullah
dc.date.accessioned	16/12/21 12:06
dc.date.available	16/12/21 12:06
dc.date.issued	2021
dc.identifier.issn	2193-4126
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/9877
dc.identifier.uri	https://doi.org/10.1007/s11694-020-00771-z
dc.description.abstract	Basil (Ocimum basilicum L.) essential oil (BEO) draws attention for its phenolic acid content which causes it to be used as a medicinal agent and food additive. However, its vulnerability to environmental and technological factors can be an obstacle to it
dc.description.sponsorship	Republic of Turkey Ministry of Food, Agriculture, and LivestockGida Tarim Ve Hayvancilik Bakanligi [TAGEM/ 15 / AR-GE / 42]
dc.language.iso	English
dc.publisher	Sprınger
dc.source	Journal Of Food Measurement And Characterızatıon
dc.title	Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release
dc.type	Article
dc.identifier.issue	2
dc.identifier.startpage	1865
dc.identifier.endpage	1876
dc.identifier.doi	10.1007/s11694-020-00771-z
dc.identifier.wos	WOS:000604494600008
dc.identifier.volume	15

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