Antioxidant‐Rich High‐Protein Ice Cream With Encapsulated Curcumin: Systematic Formulation, Characterization, and Bioaccessibility Analysis Using Plant‐ and Milk‐Based Proteins
This study aimed to develop and characterize antioxidant‐rich high‐protein ice cream fortified with encapsulated curcumin using milk‐ and plant‐based proteins (whey, soy, and pea protein isolates). Curcumin was encapsulated within a protein‐carbohydrate matrix, and the core‐to‐wall ratios were optimized to enhance st...