Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis...
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract
About this item
Full title
Author / Creator
Publisher
New York: Springer US
Journal title
Language
English
Formats
Publication information
Publisher
New York: Springer US
Subjects
More information
Scope and Contents
Contents
The limited stability of Spirulina protein extract towards environmental factors limits its application in food formulations. This study evaluates the characteristics and efficacy of different delivery systems composed of pure trehalose and trehalose-maltodextrin mixtures at different ratios (50:50; 20:80) to encapsulate Spirulina extract. The deli...
Alternative Titles
Full title
Effect of Encapsulation Process on Technological Functionality and Stability of Spirulina Platensis Extract
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_journals_2269225830
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2269225830
Other Identifiers
ISSN
1557-1858
E-ISSN
1557-1866
DOI
10.1007/s11483-019-09602-1
