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Preparation of alginate microspheres by emulsification/internal gelation to encapsulate cocoa polyphenols

✍ Scribed by Lupo, Bryshila; Maestro, Alicia; Porras, Montserrat; Gutiérrez, José M.; González, Carmen

Book ID: 121407822
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 635 KB
Volume: 38
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2013.11.003

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## Abstract With the objective of making calcium alginate gel beads with small and uniform size, membrane emulsification coupled with internal gelation was proposed. Spherical gel beads with mean size of about 50 μm, and even smaller ones in water, and with narrow size distribution were successfull