Palavra-chave: GUM ARABIC

WATER SOLUBILITY MICROENCAPSULATION WHEY PROTEIN CONCENTRATE PEQUI PULP POWDER GELATIN SORPTION ISOTHERMS POWDER SPRAY DRYER ANTIOXIDANT CAPACITY HYGROSCOPICITY ARROWROOT STARCH BIOPRESERVATION MORPHOLOGY ANTHOCYANINS ENCAPSULATION CAROTENOIDS BACTERIOCIN FOODBORNE PATHOGENS MODIFIED STARCH SPRAY DRYING ANTIOXIDANT PROPERTY COMPLEX COACERVATION ASCORBIC ACID HIGROSCOPICITY POLYMER INTERACTION SOY PROTEIN ISOLATE WATER VAPOUR PERMEABILITY LIPID OXIDATION BABASSU COCONUT MILK POWDER GLASS TRANSITION TEMPERATURE EUTERPE EDULIS MARTIUS INLET AIR TEMPERATURE MALTODEXTRIN