Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies
Augusto Bene Tomé Constantino, Edwin Elard Garcia‐Rojas
Topics & Concepts
CoacervateAmaranthChemistryBetaninFortificationFood scienceCarboxymethyl celluloseBetalainChromatographySpray dryingGum arabicPigmentOrganic chemistrySodiumProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis