Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels

Published 2019 View Full Article

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Title
Influence of ionic strength on the thermostability and flavor (allyl methyl disulfide) release profiles of calcium alginate microgels
Authors
Keywords
Microgels, Encapsulation, Flavor retention, Alginate, Electrostatic interaction, Sodium chloride
Journal
FOOD HYDROCOLLOIDS
Volume 93, Issue -, Pages 24-33
Publisher
Elsevier BV
Online
2019-02-10
DOI
10.1016/j.foodhyd.2019.02.013

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