Palavra-chave: IONIC GELATION

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