Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies

Author:

Constantino Augusto Bene ToméORCID,Garcia-Rojas Edwin ElardORCID

Funder

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

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model;Amjadi;Food Chemistry,2018

2. Effect of pH on color and texture of food products;Andrés-Bello;Food Engineering Reviews,2013

3. Official method of analysis;AOAC,2005

4. Epoxidized soybean oil grafted with CTBN as a novel toughener for improving the fracture toughness and mechanical properties of epoxy resin;Bach;Polymer Journal,2019

5. Encapsulation of sacha inchi oil in complex coacervates formed by carboxymethylcellulose and lactoferrin for controlled release of β-carotene;Barbosa;Food Hydrocolloids for Health,2022

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