https://www.selleckchem.com/products/bmh-21.html
In conclusion, alginate was found to be a suitable encapsulation coating for pea protein. Beads containing 1% alginate concentration was found to be the most effective with respect to protein content and bead stability. PRACTICAL APPLICATION This study aims to design and characterize pea protein containing microcapsules capsules and their utilization in fruit juices. The study itself focused on a specific application on the fruit juices.The objective of this work was to evaluate the effect that agitation rate, crystallization temperature
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