Author: Carlos Grosso

Varying the pH significantly influences the protein coating of alginate microparticles by ionic gelation and consequently the protection and release of the encapsulated material. Varying the amount of calcium, on the other hand, did not show influence protein adsorption during the coating phase with a protein layer. These were the results found by researchers from the Federal Technological University of Paraná, in Londrina, and from the Institute of Food Technology, Campinas, São Paulo, Brazil. … Read More →