Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation
Melanie H. Hughes, Lorena Inés Brugnoni, Diego B. Genovese
Topics & Concepts
CarrageenanPectinRheologyExtrusionPolysaccharideChemistryChemical engineeringProbioticMaterials scienceFood scienceComposite materialOrganic chemistryBiologyGeneticsBacteriaEngineeringProteins in Food SystemsSeaweed-derived Bioactive CompoundsMicrobial Metabolites in Food Biotechnology