Palavra-chave: IONIC GELATION

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