Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity

Summary In this paper, valorisation of pumpkin oil cake as source of new protein carrier material for encapsulation was examined in order to enrich real food products. Cookies were used as a model system for addition of encapsulates at three different levels: 10%, 15% and 20%. The physicochemical an...

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