Effect of the weight ratio of alginate-modified tapioca starch on the physicochemical properties and release kinetics of chlorogenic acid containing beads

Food Hydrocolloids

Volumn 48, Issue , 2015, Pages 301-311

  Lozano Vazquez, G ^a   Lobato Calleros, C ^b   Escalona Buendia, H ^a   Chavez, G ^a   Alvarez Ramirez, J ^a   Vernon Carter, E J ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

Author keywords

Chlorogenic acid; Controlled release; Crosslinked alginate; Tapioca starch filled hydrogel beads; Viscoelasticity

Indexed keywords

MANIHOT ESCULENTA;

EID: 84925379902     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.02.032     Document Type: Article

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