Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation

Author:

Vasile Franco Emanuel,Judis María Alicia,Mazzobre María Florencia

Funder

Universidad Nacional del Chaco Austral

Universidad de Buenos Aires

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Adamiec, J., & Kalemba, D. (2006). Microencapsulation of peppermint oil during spray drying. In: Proceedings of the XIVth International Workshop on Bioencapsulation (pp. 289–292).

2. Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation;Aguilar;Journal of Food Engineering,2015

3. Use of encapsulation to inhibit oxidation of lipid ingredients in foods. Oxidation in foods and beverages and antioxidant applications;Augustin,2010

4. Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: Aspartame degradation;Bell;Journal of Agricultural and Food Chemistry,1994

5. Development of alginate microspheres containing thyme essential oil using ionic gelation;Benavides;Food Chemistry,2016

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