Structuring alginate beads with different biopolymers for the development of functional ingredients loaded with olive leaves phenolic extract

Published 2020 View Full Article

Authors

Keywords

Olive leaves polyphenols, Encapsulation, Alginate beads, Pectin, Whey protein isolate, Caseinate, Functional ingredient

Journal

FOOD HYDROCOLLOIDS

Volume -, Issue -, Pages 105849

Publisher

Elsevier BV

Online

2020-03-13

DOI

10.1016/j.foodhyd.2020.105849

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