In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles-Reference-Cited by-同舟云学术

In-vitro digestion of different forms of bovine lactoferrin encapsulated in alginate micro-gel particles

Published:2016-01 Issue: Volume:52 Page:231-242
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bokkhim Huma,Bansal Nidhi^ORCID,Grøndahl Lisbeth,Bhandari Bhesh^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference63 articles.

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3. Release properties of hydrogels: water evaporation from alginate gel beads;Bellich;Food Biophysics,2011

4. Device and method for preparing microparticles;Bhandari,2009

5. Physico-chemical properties of different forms of bovine lactoferrin;Bokkhim;Food Chemistry,2013

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