Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release-Reference-Cited by-同舟云学术

Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release

Published:2019-07 Issue: Volume:121 Page:754-764
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Souza Clitor J.F.,Comunian Talita A.,Kasemodel Márcia G.C.,Favaro-Trindade Carmen S.

Funder

CNPQ

FAPESP

Publisher

Elsevier BV

Subject

Food Science

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