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Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze-drying |
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| Authors: | Thais Cristina Benatti Gallo Marília Gonçalves Cattelan Izabela Dutra Alvim Vânia Regina Nicoletti |
| Affiliation: | 1. Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Campus São José do Rio Preto, São José do Rio Preto, Brazil;2. União das Faculdades dos Grandes Lagos (UNILAGO), São José do Rio Preto, Brazil;3. Cereal and Chocolate Technology Center, Institute of Food Technology (ITAL), Campinas, Brazil |
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