Alginate and pectin-based particles coated with globular proteins: Production, characterization and anti-oxidative properties

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 670-678

  Tello, Fernando ^a   Falfan Cortés, Reyna Nallely ^b   Martinez Bustos, Fernando ^b   Martins da Silva, Vanessa ^a   Hubinger, Miriam Dupas ^a   Grosso, Carlos ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Ionic gelation; Lipid oxidation; Ovalbumin; Polysaccharides; Protein adsorption; Whey protein

Indexed keywords

EID: 84908555670     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.029     Document Type: Article

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