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

<div>FT-IR spectra of <i>β</i>g, VC, pure WPI powder, pure SC powder, and microcapsules I and II.</div>

Journal of Food Processing and Preservation

Figure 7: Co-encapsulation of <i>β</i>-D-Galactosidase and Ascorbic Acid in the Milk Protein-Based Microcapsules: Optimization and Characterization 