Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms-Reference-Cited by-同舟云学术

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Characterization of alginate beads with encapsulated cocoa extract to prepare functional food: Comparison of two gelation mechanisms

Published:2015-07 Issue: Volume:49 Page:25-34
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lupo Bryshila,Maestro Alicia,Gutiérrez José M.,González Carmen

Funder

Spanish Ministry for Science and Innovation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Yerba mate extract encapsulation with alginate and chitosan systems: interactions between active compound encapsulation polymers;Anbinder;Journal of Encapsulation and Adsorption Sciences,2011

2. Microcapsules for food;Arshady;Journal of Microencapsulation,1993

3. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate-chitosan system enhanced with ascorbic acid by electrostatic extrusion;Belščak-Cvitanović;Food Research International,2011

4. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure;van den Berg;Food Hydrocolloids,2007

5. Microencapsulation for the improved delivery of bioactive compounds into foods;Champagne;Curren Opinion in Biotechnology,2007

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