Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release.

@article{Souza2019MicroencapsulationOL,
  title={Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation efficiency, stability and kinetics of release.},
  author={Clitor J F Souza and Talita Aline Comunian and M{\'a}rcia Gabriela Consiglio Kasemodel and Carmen S{\'i}lvia F{\'a}varo-Trindade},
  journal={Food research international},
  year={2019},
  volume={121},
  pages={
          754-764
        }
}
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ABSTRACT The aim of this work was to produce and characterize microcapsules of lycopene and to evaluate their stability in comparison with free lycopene. An oily dispersion of lycopene was
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The present study was carried out to find an appropriate coating material to microencapsulate lactase and the conditions under which it could be used. As a coating material, medium-chain
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