Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release

Food Hydrocolloids

Volumn 58, Issue , 2016, Pages 308-315

  Zhang, Zipei ^a   Zhang, Ruojie ^a   Zou, Liqiang ^c   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

^c NANCHANG UNIVERSITY   (China)

Author keywords

Alginate; Hydrogel beads; PH conditions; Release fraction; Whey protein

Indexed keywords

GELS; HYDROGELS; PH; PROTEINS;

ALGINATE BEADS; CONDITION; HYDROGEL BEADS; MICROGEL; PH CONDITION; PROTEIN ENCAPSULATION; PROTEIN RELEASE; PROTEIN RETENTION; RELEASE FRACTION; WHEY PROTEINS;

ALGINATE;

EID: 84960431110     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.015     Document Type: Article

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