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- Kuck, Luiza S., et al. Show all 6 Authors
- Food chemistry 2017 v.220 pp. 59-66
- atomization; carotenoids; chitosan; freeze drying; gastric juice; gastrointestinal system; microencapsulation; microparticles; pectins; xanthan gum; yogurt
- ... This study aimed at microencapsulating palm oil, containing high carotenoid content, with chitosan/xanthan and chitosan/pectin, using the complex coacervation method, followed by atomization and lyophilization. The DSC technique was used to confirm the encapsulation. The atomized microparticles had spherical shape and irregular size, and the lyophilized microparticles had irregular shape and size. ...