Abstract
Micro encapsulation is an inclusion technique for entrapping an active substance such as enzyme into a polymeric (gelled) matrix that may be coated by one or more semi-permeable polymers, by virtue of which the encapsulated compound becomes more stable than its free form.
| Original language | English |
|---|---|
| Journal | Australian Journal of Dairy Technology |
| Publication status | Published - 2006 |
Keywords
- cheese
- enzymes
- fermentation
- microencapsulation
- peptides
- polymers