ArticleFood science & nutrition2026
Alginate-Based Encapsulation of
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Bioactive compounds derived from natural sources are increasingly incorporated into functional dairy products; however, their limited stability during processing and storage may affect their functional performance. Encapsulation has been applied as a strategy to improve the stability and controlled delivery of sensitive bioactive compounds in food matrices. In this study,
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