Characterization of alginate–lactoferrin beads prepared by extrusion gelation method

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Title
Characterization of alginate–lactoferrin beads prepared by extrusion gelation method
Authors
Keywords
Gel entrapment, Bovine lactoferrin, Alginate, Electrostatic interaction, Stability
Journal
FOOD HYDROCOLLOIDS
Volume 53, Issue -, Pages 270-276
Publisher
Elsevier BV
Online
2014-12-09
DOI
10.1016/j.foodhyd.2014.12.002

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