Microencapsulation performance of Fe-peptide complexes and stability monitoring

Author:

Filiponi Marília Pinheiro,Gaigher Bruna,Caetano-Silva Maria Elisa,Alvim Izabela Dutra,Pacheco Maria Teresa BertoldoORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. Enzymatic hydrolysis of food proteins;Adler-Nissen,1986

2. Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation;Aghbashlo;Powder Technology,2012

3. Comparison between the spray drying and spray chilling microparticles contain ascorbic acid in a baked product application;Alvim;LWT - Food Science and Technology,2016

4. Stability of encapsulated orange peel oil;Anandaraman;Food Technology,1986

5. Separative determination of ascorbic acid and erythorbic acid by high-perfrmance liquid chromatography;Arakawa;Journal of Nutritional Science and Vitaminology,1981

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