Encapsulation of resveratrol into Ca-alginate submicron particles

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 196-203

  Istenič, Katja ^a   Balanč, Bojana D ^b   Djordjević, Verica B ^b   Bele, Marjan ^c   Nedović, Viktor A ^b   Bugarski, Branko M ^b   Ulrih, Nataša Poklar ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c NATIONAL INSTITUTE OF CHEMISTRY   (Slovenia)

Author keywords

Alginate; Emulsification; Encapsulation; Resveratrol; Submicron particles

Indexed keywords

ALGINATE; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; ENCAPSULATION; FOOD PRODUCTS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; SCANNING ELECTRON MICROSCOPY;

CA-ALGINATE; DELIVERY SYSTEMS; ENCAPSULATION EFFICIENCY; FICK'S DIFFUSION; SCANNING ELECTRONS; SPHERICAL SHAPE; SUB-MICRON PARTICLES;

RESVERATROL;

EID: 84942293800     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.04.007     Document Type: Article

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