Microencapsulation Properties of Gum Arabic and Several Food Proteins: Liquid Orange Oil Emulsion Particles

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 5, 1996, Pages 1308-1313

  Kim, Young D ^a,c   Morr, Charles V ^a,b   Schenz, Timothy W ^a,d  

^a OHIO STATE UNIVERSITY   (United States)

^b Tastemaker ^*  (United States)

^c Tastemaker   (United States)

^d ABBOTT LABORATORIES   (United States)

Author keywords

Emulsification; Encapsulation; Gum arabic; Microstructure; Proteins

Indexed keywords

ACACIA SENEGAL;

EID: 0001016099     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950391e     Document Type: Article

References (13)

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