Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics-Reference-Cited by-同舟云学术

Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics

Published:2021-03-22 Issue:3 Volume:16 Page:293-305
ISSN:1557-1858
Container-title:Food Biophysics
language:en
Short-container-title:Food Biophysics

Author:

Barbosa Ahmad El Ghazzaqui,Bastos Lívia Pinto Heckert,Garcia-Rojas Edwin Elard^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biophysics,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s11483-021-09670-2.pdf

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