| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539013 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Copper binds to alginate and forms Cu-alginate complexes; copper binding capacity of alginate increases with copper concentration. ⺠Low copper concentrations (<10 mM) will not form alginate beads with sufficient strength to withstand mechanical forces during mixing.⺠Encapsulation of copper in alginate beads: effective in controlling the lipid oxidation of water/corn oil mixtures. ⺠Encapsulation of copper in alginate beads: less effective in controlling the lipid oxidation of water/sunflower oil mixtures.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Raluca I. Alexa, John S. Mounsey, Brendan T. O'Kennedy, Jean-Christophe Jacquier,