Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin
Pedro Renann Lopes de França, Matheus Henrique Gouveia Gomes, Raul Favaro Nascimento, Rosiane Lopes Cunha, Louise Emy Kurozawa
Topics & Concepts
HydrolysatePectinChemistryFood scienceLinseed oilOlive oilChromatographyBiochemistryHydrolysisProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes