Palavra-chave: IONIC GELATION

EMULSION ANTIOXYDANT CAPACITY RELEASE PROFILE STARCH MICROENCAPSULATION ENCAPSULATOR YOGURT HYDROPHILIC COMPOUNDS TASTE PEROXIDE INDEX MICROSTRUCTURE GLOBULAR PROTEIN POLYINSATURATED FATTY ACID TOMATO POLYSORBATE PECTIN CANDY FUNCTIONALITY ENCAPSULATION ANTHOCYANINS STORAGE STABILITY PHYSICAL PROPERTIES AMYLOPECTIN INTERFACIAL TENSION GLUCOSYLTRANSFERASE CATIONIC POLYMRES HIBISCUS DIGESTIBILITY OXIDATION COLOR STABILITY EMULSIONS SODIUM ALGINATE HYDROGEL