Facile fabrication of sodium alginate-soy protein isolate beads for encapsulation of jujube extract: effect of processing temperature and characterization
Zahra Khoshdouni Farahani, Mohammad Ebrahimzadeh Mousavi, Abdorreza Mohammadi Nafchi
Topics & Concepts
Fourier transform infrared spectroscopyPasteurizationBiopolymerComposite numberChemistryChemical engineeringSyneresisParticle sizeNutraceuticalWhey protein isolateFabricationMaterials scienceSodiumMaltodextrinChitosanCentral composite designChemical stabilityFood preservationAntioxidantThermal stabilityChromatographyBeadEncapsulation (networking)Freeze-dryingSodium alginateCoacervateWhey proteinSpray dryingMicroencapsulation and Drying ProcessesProteins in Food SystemsDrug Solubulity and Delivery Systems