Development of Na-CN-κ-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds

Food Biophysics

Volumn 7, Issue 3, 2012, Pages 264-275

  Perrechil, Fabiana A ^a   Vilela, Joice A P ^a   Guerreiro, Lizielle M R ^a   Cunha, Rosiane L ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Emulsion; Extrusion; Ionic gelation; Microscopy; Particle size distribution; Stability

Indexed keywords

CARRAGEENANS; ENCAPSULATED OIL; ENCAPSULATION MATRICES; EXTRUSION PROCESS; HYDROPHOBIC COMPOUNDS; IONOTROPIC GELATION; LIPOPHILIC COMPOUNDS; LOW SALT CONCENTRATION; MICROBEADS; NO RELEASE; NOZZLE DIAMETER; PH VALUE; POTASSIUM CHLORIDE SOLUTIONS; POTENTIAL APPLICATIONS; SODIUM CASEINATE; SUGAR SOLUTIONS;

ASPECT RATIO; CHLORINE COMPOUNDS; CONVERGENCE OF NUMERICAL METHODS; DEIONIZED WATER; EMULSIFICATION; EMULSIONS; ETHANOL; EXTRUSION; GELATION; MICROSCOPIC EXAMINATION; NOZZLES; PARTICLE SIZE ANALYSIS;

PH EFFECTS;

EID: 84865450734     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9265-0     Document Type: Article

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