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Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds

Crossref DOI link: https://doi.org/10.1016/j.jfoodeng.2018.12.002

Published Print: 2019-04

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Kuhn, Kátia Regina

e Silva, Fernanda Guimarães Drummond

Netto, Flavia Maria

da Cunha, Rosiane Lopes https://orcid.org/0000-0003-2228-5492
Funding

Funding for this research was provided by:

CNPq (140287/2009-4)

CAPES

FAPESP (EMU 09/54137-1)

FAPESP (08/57906-3)

CNPq (573913/2008-0)
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Text and Data Mining valid from 2019-04-01

Text and Data Mining valid from 2019-04-01

Version of Record valid from 2019-12-13
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This article is maintained by: Elsevier

Article Title: Production of whey protein isolate – gellan microbeads for encapsulation and release of flaxseed bioactive compounds

Journal Title: Journal of Food Engineering

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jfoodeng.2018.12.002

Content Type: article

Copyright: © 2018 Elsevier Ltd.