Optimization of maltodextrin–gum arabic–whey protein systems for freeze-drying microencapsulation of young barley leaf extract

Elham Azarpazhooh, Yeganeh Sabeghi, Masoud Najaf Najafi, Shahin Zomorodi, Soodabeh Einafshar, Danial Gandomzadeh, Xin Rui

原始摘要（英文原文）· Original abstract

Freeze-dried young barley leaf extract was microencapsulated with maltodextrin, whey protein isolate, and gum arabic. Optimized blends improved yield, antioxidant retention, and stability for functional foods, nutraceuticals, and instant drinks.

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Optimization of maltodextrin–gum arabic–whey protein systems for freeze-drying microencapsulation of young barley leaf extract

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