Freeze-dried human milk microcapsules using gum arabic and maltodextrin: An approach to improving solubility.

Autor: Alves ES; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Ferreira CSR; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Souza PR; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Bruni ARS; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Castro MC; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Saqueti BHF; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Santos OO; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Madrona GS; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Visentainer JV; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil. Electronic address: jesuivv@gmail.com.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 May 31; Vol. 238, pp. 124100. Date of Electronic Publication: 2023 Mar 21.