Encapsulation of Chokeberry Polyphenols by Ionic Gelation: Impact of Pullulan and Disaccharides Addition to Alginate Beads
Alginate is one of the most utilized biopolymers for the encapsulation of polyphenols throughout ionic gelation. For improvement in the encapsulation of polyphenols, other biopolymers and/or fillers can be employed. The purpose of this study was to include pullulan and/or disaccharides in an alginat...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2025-06-01
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| Series: | Applied Sciences |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2076-3417/15/11/6320 |
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