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.