Formation and characterization of filled hydrogel beads...

Food Hydrocolloids 2015 / 08 Vol. 50

Formation and characterization of filled hydrogel beads based on calcium alginate: Factors influencing nanoemulsion retention and release

Zeeb, Benjamin, Saberi, Amir Hossein, Weiss, Jochen, McClements, David Julian
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Volume:
50
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.02.041
Date:
August, 2015
File:
PDF, 2.06 MB
english, 2015
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