Impact of Prosopis alba exudate gum on sorption properties and physical stability of fish oil alginate beads prepared by ionic gelation

Food Chemistry

Volumn 250, Issue , 2018, Pages 75-82

  Vasile, Franco Emanuel ^a,c   Judis, María Alicia ^a   Mazzobre, María Florencia ^b,c  

^a Universidad Nacional del Chaco Austral   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^c Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Glass transition; Ionic gelation; Optical properties; Oxidative stability; Prosopis albaexudate gum

Indexed keywords

FISH; GELATION; GLASS TRANSITION; POLYELECTROLYTES;

IONIC GELATIONS; OXIDATIVE STABILITY; PLASTICIZING EFFECTS; POLYELECTROLYTE SYSTEMS; PROSOPIS ALBAEXUDATE GUM; SORPTION PROPERTIES; WATER SORPTION ISOTHERMS; WATER-SOLID INTERACTIONS;

OPTICAL PROPERTIES;

ALGINIC ACID; CHITOSAN; FISH OIL; PLANT GUM; EXCIPIENT; GLUCURONIC ACID; HEXURONIC ACID; MICROSPHERE; PROSOPIS GUM;

ARTICLE; CONTROLLED STUDY; ENCAPSULATION; GELATION; HYDRATION; ISOTHERM; LIPID OXIDATION; NONHUMAN; PHYSICAL CHEMISTRY; PROSOPIS; WATER CONTENT; WETTABILITY; CHEMISTRY; DRUG STABILITY; GEL; ISOLATION AND PURIFICATION;

ALGINATES; CHITOSAN; DRUG STABILITY; EXCIPIENTS; FISH OILS; GELS; GLUCURONIC ACID; HEXURONIC ACIDS; MICROSPHERES; PLANT GUMS; PROSOPIS;

EID: 85044759386     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.018     Document Type: Article

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