Alginate-based encapsulation of porcine placenta extract: Preparation, enteric sustained release, biological activities, and stability
The porcine placenta is a source of various advantageous bioactive molecules, however, the unsatisfactory appearance, together with its unsavory taste and odor, is still limiting its use as an ingredient in food products. Microencapsulation represents a promising technique to increase the use of val...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025924000190 |
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