Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenols

Food Hydrocolloids

Volumn 38, Issue , 2014, Pages 56-65

  Lupo, Bryshila ^a,b   Maestro, Alicia ^a   Porras, Montserrat ^a   Gutiérrez, José M ^a   González, Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSIDAD CENTROCCIDENTAL LISANDRO ALVARADO   (Venezuela)

Author keywords

Alginate microspheres; Cocoa polyphenols; Encapsulation; Internal gelation; Stability; W o emulsion

Indexed keywords

ALGINATE; EMULSIFICATION; EMULSIONS; GELATION; MICROSPHERES; VISCOELASTICITY;

ALGINATE GEL; ALGINATE MICROSPHERE; COCOA POLYPHENOL; INTERNAL GELATION; MICROBEADS; PH INFLUENCES; POLYGLYCEROL POLYRICINOLEATE; POLYPHENOLS; SPAN-80; W/O EMULSION;

COCOA;

EID: 84890392788     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.11.003     Document Type: Article

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