Co-encapsulation of <i>β</i>-D-Galactosidase and Ascorbic Acid in the Milk Protein-Based Microcapsules: Optimization and Characterization

<div>Counter plots of the effects of independent parameters on the viscosity of cocapsules stabilized by WPI and SC.</div>

Journal of Food Processing and Preservation

Figure 5: Co-encapsulation of <i>β</i>-D-Galactosidase and Ascorbic Acid in the Milk Protein-Based Microcapsules: Optimization and Characterization 