
Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development
Keywords: Microencapsulation; Chitosan; Gelatin; Hydrolysate; Lactic fermentation; Peptide; α-La; α-lactalbumin; β-Lg; β-lactoglobulin; FT-IR; Fourier transform infrared spectroscopy; Rt; retention time; SEM; scanning electron microscopy; SGF; simulated gastric