Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process
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Title
Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process
Authors
Keywords
Riboflavin, Pea proteins, Emulsion, Transglutaminase, Encapsulation, Release
Journal
JOURNAL OF FOOD ENGINEERING
Volume 292, Issue -, Pages 110276
Publisher
Elsevier BV
Online
2020-08-17
DOI
10.1016/j.jfoodeng.2020.110276
References
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