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Phenolic compounds from jaboticaba (Plinia jaboticaba) fruit were encapsulated by spray drying using transglutaminase cross‐linked casein micelles as encapsulating agents. The encapsulations were performed at pH 2.0 and pH 7.0. The addition of phenolic compounds did not dramatically alter the water activity or the morphology of the obtained powders. Despite some degradation of the phenolic compounds...
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