Encapsulation optimization and pH- and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 12 Vol. 116

Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil

Rios-Mera, Juan D., Saldaña, Erick, Ramírez, Yhosep, Auquiñivín, Erick A., Alvim, Izabela D., Contreras-Castillo, Carmen J.
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Volume:
116
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108555
Date:
December, 2019
File:
PDF, 992 KB
english, 2019
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