Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices
Author:
Affiliation:
1. All authors are with Middle Department of Food Engineering East Technical University Ankara Turkey
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15433
Reference62 articles.
1. Coatings additives. Part III : Emulsification processes and emulsifiers;Additives C.;European Coatings Journal,1999
2. Chitosan-Alginate Multilayer Beads for Gastric Passage and Controlled Intestinal Release of Protein
3. Techno-functional properties of pea (Pisum sativum) protein isolates: A review
4. Fruit juice drink production containing hydrolyzed collagen
5. Glucose oxidase release from calcium alginate gel capsules
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