Tuğba Dursun Çapar

Preparation and optimal encapsulation of citral in proteins: effect of protein type, pH, and ratio.

Citral is often used as a flavoring agent in food, beverages, and cosmetics. It deteriorates during storage due to its susceptibility to oxygen and acidic pH. In this work, we examined the influence of protein type, pH, and ratio on citral nanoencapsulation. To achieve this objective two protein types, whey protein con...