Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics

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Title
Producing liquid-core hydrogel beads by reverse spherification: Effect of secondary gelation on physical properties and release characteristics
Authors
Keywords
Burdock leaf, Chlorogenic acid, Encapsulation, In vitro, release, Thermal treatments, Release kinetics
Journal
FOOD HYDROCOLLOIDS
Volume 62, Issue -, Pages 140-148
Publisher
Elsevier BV
Online
2016-07-31
DOI
10.1016/j.foodhyd.2016.07.002

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