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Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics

Ahmad El Ghazzaqui Barbosa, Lívia Pinto Heckert Bastos, Edwin Elard Garcia‐Rojas

2021Food Biophysics17 citationsDOI

Topics & Concepts

CoacervateWhey protein isolateWhey proteinChemistryChromatographyDigestion (alchemy)KineticsIn vitroGum arabicFood scienceChemical engineeringBiochemistryEngineeringPhysicsQuantum mechanicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis
Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics | Litcius