Microparticles coated with proteins in their natural state and in vitro gastrointestinal simulation

Microparticles coated with proteins in their natural state and in vitro gastrointestinal simulation

Abstract This study aimed to produce pectin and alginate microparticles by ionic gelation coated with different concentrations of bovine blood and egg white protein in their natural state. The coated microparticles were characterized, and their physical resistance and morphology were evaluated, as w...

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Bibliographic Details
Main Authors:	Estefany Deyhanyra Rengifo Silvano, Rafael Segundo Vela Paredes, Alenguer Gerónimo Alva Arévalo, Jessy Patricia Vásquez Chumbe, Roger Ruíz Paredes, Thony Arce Saavedra, Fernando Tello Célis
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2022-05-01
Series:	Brazilian Journal of Food Technology
Subjects:	Ionic gelation Protein adsorption Solubility Bovine blood Egg white Microencapsulation
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100418&tlng=en

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