CHARACTERIZATION AND ENCAPSULATION OF POLYPHENOLS AND XYLOOLIGOSACCHARIDES FROM OAT BRAN IN WHEY PROTEIN-MALTODEXTRIN COMPLEX COACERVATES
Anna Bannikova*, Zyainitdinov Damir, Anna Bituykova, Aleksandr Evteev, Alexey Blinohvatov, Ivan Evdokimov

Key words: Polyphenols, Xylooligosaccharides, Encapsulation, Whey protein.

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Journal of Hygienic Engineering and Design