Encapsulation of wheat germ oil in alginate‐gelatinized corn starch beads: Physicochemical properties and tocopherols’ stability
Author:
Affiliation:
1. Department of Food Engineering, School of Food EngineeringUniversity of Campinas Campinas SP 13083–862 Brazil
2. Department of Food Engineering, School of Animal Science and Food EngineeringUniversity of São Paulo Pirassununga SP 13635–900 Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Fundação de Amparo à Pesquisa do Estado de São Paulo
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15316
Reference58 articles.
1. Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation
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3. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications
4. Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract
5. Microencapsulation of fish oil with alginate: In-vitro evaluation and controlled release
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