Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract
Federica Flamminii, Carla Di Mattia, Marco Nardella, Marco Chiarini, Luca Valbonetti, Lilia Neri, Graziana Difonzo, Paola Pittia
Topics & Concepts
ChemistryWhey protein isolatePolyphenolPectinSwellingParticle sizeBioavailabilityPolymerControlled releaseKineticsSwelling capacityChromatographyChemical engineeringAntioxidantWhey proteinFood scienceOrganic chemistryBiologyEngineeringQuantum mechanicsPhysical chemistryBioinformaticsPhysicsMicroencapsulation and Drying ProcessesProteins in Food SystemsBotanical Research and Applications