Freeze-dried human milk microcapsules using gum arabic and maltodextrin: An approach to improving solubility
Eloize Silva Alves, Cintia Stefhany Ripke Ferreira, Paulo R. Souza, Andressa Rafaella Silva Bruni, Matheus Campos Castro, Bruno Henrique Figueiredo Saqueti, Oscar Oliveira Santos, Grasiele Scaramal Madrona, Jesuí Vergílio Visentainer
Topics & Concepts
MaltodextrinGum arabicSolubilityArabicChemistryFourier transform infrared spectroscopyChromatographyFood scienceHomogeneousFreeze-dryingSpray dryingChemical engineeringMaterials scienceMathematicsOrganic chemistryPhilosophyEngineeringCombinatoricsLinguisticsMicroencapsulation and Drying ProcessesProteins in Food SystemsProbiotics and Fermented Foods