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- Netto, Flávia M., et al. Show all 4 Authors
- Journal of food science 2017 v.82 no.3 pp. 659-669
- alpha-tocopherol; beta-carotene; diameter; encapsulation; heat treatment; hydrolysis; ionic strength; models; soy protein isolate; stearin; xanthan gum
- ... The objectives of this research were to study the encapsulation of beta‐carotene (BC) in solid lipid microparticles (SLM) of palm stearin (PS) and stabilized with hydrolyzed soy protein isolate (HSPI), and also to investigate the effect of alpha‐tocopherol (TOC) addition to the systems. Through the characterizations of SLM produced with different formulations, it was verified that systems with 5% ...