Palavra-chave: IONIC GELATION

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