| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539652 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The encapsulation efficiency was improved when acetyl groups were added to starch. ⺠The release profile fitted to First-order, Peppas and Higuchi models. ⺠The release mechanism was consistent with a non-Fickian diffusion. ⺠The GA release from microparticles in water was fast for all systems evaluated. ⺠According to release pattern, GA-microparticles could be used in dry mixes or instantaneous foods.
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Authors
Paz Robert, Paula GarcÃa, Natalia Reyes, Jorge Chávez, José Santos,