Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

Author:

Traffano-Schiffo Maria Victoria,Castro-Giraldez Marta,Fito Pedro J.,Santagapita Patricio R.ORCID

Funder

Universidad de Buenos Aires

Agencia Nacional de Promoción Científica y Tecnológica

CIN-CONICET

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Physicochemical characterization of alginate beads containing sugars and biopolymers;Aguirre Calvo;Journal of Quality and Reliability Engineering,2016

2. Stability and release of an encapsulated solvent-free lycopene extract in alginate-based beads;Aguirre Calvo;LWT- Food Science and Technology,2017

3. The controlled release of leukaemia inhibitory factor (LIF) from gels;Austin;Proceeding of the International Symposium on Controlled Release of Bioactive Materials,1996

4. Kinetics of phase change. I general theory;Avrami;The Journal of Chemical Physics,1939

5. State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report);Buera;Pure and Applied Chemistry,2011

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