-carrageenan gel beads of pepsin for stability improvement: optimization and physicochemical characterization using Box-Behnken design)

-carrageenan beads for improvement of its stability using response surface methodology. A Box-Behnken design was employed to investigate the effect of process variables on the entrapment, time required for 50% enzyme release (T50), time required for 90% enzyme release (T90), and particle size....