Egg yolk protein as a novel wall material used together with gum Arabic to encapsulate polyphenols extracted from Phoenix dactylifera L pits

Publication date: September 2020Source: LWT, Volume 131Author(s): Chiraz Ben Sassi, Ismael Marcet, Manuel Rendueles, Mario Díaz, Sami Fattouch
Source: LWT Food Science and Technology - Category: Food Science Source Type: research