Influence of chemically modified alginate esters on the preparation of microparticles by transacylation with protein in W/O emulsions.

Microencapsulation using the transacylation reaction in a W/O emulsion is based on the creation of amide bonds between the protein's amine functions and the ester groups of a polysaccharide in the aqueous phase after alkalization. Commercial propylene glycol alginate (PGA) has been the only modified polysaccharide involved in the process up to now. In the… CONTINUE READING