Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation

Spirulina (blue-green algae) is one of the cheapest sources of protein and essential vitamins. However, bitterness and bad flavor of spirulina protein may limit its use in food products. In this study, spirulina was encapsulated using ionic gelation to facilitate protein delivery. The objective was...

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Detalles Bibliográficos
Autores principales: Rajmohan, Deepak, Bellmer, Danielle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463590/
https://www.ncbi.nlm.nih.gov/pubmed/31058183
http://dx.doi.org/10.1155/2019/7101279

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463590/
https://www.ncbi.nlm.nih.gov/pubmed/31058183
http://dx.doi.org/10.1155/2019/7101279

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