Nano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pH.

G Gómez-Mascaraque, Laura; Martínez-Sanz, Marta; Hogan, Sean A; López-Rubio, Amparo; Brodkorb, André

G Gómez-Mascaraque, Laura; Martínez-Sanz, Marta; Hogan, Sean A; López-Rubio, Amparo; Brodkorb, André.

Afiliação

G Gómez-Mascaraque L; Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland. Electronic address: laura.mascaraque@teagasc.ie.
Martínez-Sanz M; Food Safety and Preservation Department, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain.
Hogan SA; Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland.
López-Rubio A; Food Safety and Preservation Department, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain.
Brodkorb A; Teagasc Food Research Centre, Moorepark, Fermoy, Co., Cork, Ireland.

Carbohydr Polym ; 223: 115121, 2019 Nov 01.

Article em En | MEDLINE | ID: mdl-31427011

Palavras-chave

Alginate; Digestion; Hydrogel; Microcapsule; SAXS; Synchrotron

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Carbohydr Polym Ano de publicação: 2019 Tipo de documento: Article País de publicação: Reino Unido

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