Carrageenan for encapsulation and immobilization of flavor, fragrance, probiotics, and enzymes: A review
Carrageenans are sulfated polysaccharides obtained from sea weed. There are six types of carrageenans. They have been explored as gelling agents, control release vehicles, and encapsulating agents. It has been established that carrageenans, in the form of gels, beads and films, can efficiently encap...
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| Format: | text |
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Archīum Ateneo
2017
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| Online Access: | https://archium.ateneo.edu/chemistry-faculty-pubs/40 https://www.tandfonline.com/doi/full/10.1080/07328303.2017.1347668 |
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| Institution: | Ateneo De Manila University |