Palavra-chave: INULIN

SODIUM CASEINATE MICROSTRUCTURE EXTRACTION FAT REDUCTION VACUUM DRYING HOT WATER EXTRACTION THERMAL EFFICIENCY STICKNESS CELL MORPHOLOGY STABILITY PROBIOTICS EMULSION GEL DRYING RATE MICROENCAPSULATION GUT HOMEOSTASIS MECHANICAL PROPERTIES HIGH-FBER DIET VISCOSITY DRYING KINETIC ΓΔ T CELLS EFFECTIVE DIFFUSIVITY METABOLIC STATUS SODIUM REDUCTION MATHEMATICAL MODEL SIMULATED DIGESTION ENCAPSULATION INTESTINAL STEM CELLS PRODUCT YIELD MEAT EMULSION GEL