Encapsulation of potential probiotic and canola oil through emulsification and ionotropic gelation, using protein/polysaccharides Maillard conjugates as emulsifiers

Publication date: October 2021Source: LWT, Volume 150Author(s): Paula A. Loyeau, Maria J. Spotti, Gabriel Vinderola, Carlos R. Carrara
Source: LWT Food Science and Technology - Category: Food Science Source Type: research