Freeze-Dried Gellan Gum Gels as Vitamin Delivery Systems: Modelling the Effect of pH on Drying Kinetics and Vitamin Release Mechanisms

Freeze-dried gellan gum gels present great potential as delivery systems for biocompounds, such as vitamins, in food products. Here, we investigate the effect of modifying the gel pH—prior to the encapsulation process—on drying and release kinetics, and on delivery mechanisms from the substrate. Gel...

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Detalles Bibliográficos
Autores principales: Prosapio, Valentina, T. Norton, Ian, Lopez-Quiroga, Estefania
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143107/
https://www.ncbi.nlm.nih.gov/pubmed/32168985
http://dx.doi.org/10.3390/foods9030329

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143107/
https://www.ncbi.nlm.nih.gov/pubmed/32168985
http://dx.doi.org/10.3390/foods9030329

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