Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract

Food Chemistry

Volumn 111, Issue 4, 2008, Pages 921-924

  Ko, J A ^a   Koo, S Y ^a,b   Park, H J ^a,c  

^a Korea University   (South Korea)

^b Korea Institute of Science and Technology   (South Korea)

^c CLEMSON UNIVERSITY   (United States)

Author keywords

Alginate microparticle; Cheonggukjang; Fibrinolytic activity

Indexed keywords

ALGINIC ACID; PLANT EXTRACT;

ARTICLE; FERMENTATION; FIBRINOLYSIS; FOOD ANALYSIS; MICROENCAPSULATION; MICROPARTICLE ENZYME IMMUNOASSAY; NONHUMAN; PH; PHYTOCHEMISTRY; SIMULATION; SOYBEAN; STOMACH JUICE; TEMPERATURE; THERMOSTABILITY;

GLYCINE MAX;

EID: 46949099927     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.005     Document Type: Article

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