Rheological characterization of dispersions and emulsions used in the preparation of microcapsules obtained by interfacial polymerization containing Lactobacillus sp.

@article{YezFernndez2007RheologicalCO,
  title={Rheological characterization of dispersions and emulsions used in the preparation of microcapsules obtained by interfacial polymerization containing Lactobacillus sp.},
  author={Jorge Y{\'a}{\~n}ez-Fern{\'a}ndez and Emma Gloria Ramos-Ram{\'i}rez and Juan Alfredo Salazar-Montoya},
  journal={European Food Research and Technology},
  year={2007},
  volume={226},
  pages={957-966}
}
The main objectives of this work were the rheological characterization of dispersions and emulsions used in the microcapsules preparation and the microcapsules obtain from gum arabic (A), gellan gum (G) and mesquite seed gum (M) to keep lactic bacteria (Lactobacillus sp.) viable using the interfacial polymerization technique (IP). Dispersions of A, G and M were prepared to obtain microcapsules, as well as binary mixtures of gum arabic and gellan gum (AG), gum arabic and mesquite seed gum (AM… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 14 CITATIONS

Microencapsulation in Food Chemistry

VIEW 2 EXCERPTS
CITES METHODS & BACKGROUND