Effect of processing parameters on the formation of spherical multinuclear microcapsules encapsulating peppermint oil by coacervation

Journal of Microencapsulation

Volumn 24, Issue 7, 2007, Pages 634-646

  Dong, Z J ^a   Toure A ^a   Jia, C S ^a   Zhang, X M ^a   Xu, S Y ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Coacervation; Gelatin; Gum arabic; Multinuclear microcapsule; Peppermint oil; Transglutaminase

Indexed keywords

FORMALDEHYDE; GELATIN; GUM ARABIC; PEPPERMINT OIL; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANALYTICAL PARAMETERS; ARTICLE; CHEMICAL REACTION KINETICS; CHEMICAL STRUCTURE; COACERVATION; CONCENTRATION (PARAMETERS); CROSS LINKING; FOOD PROCESSING; MATHEMATICAL ANALYSIS; MATHEMATICAL COMPUTING; MICROENCAPSULATION; PARTICLE SIZE; PH;

CHEMISTRY; CROSS-LINKING REAGENTS; DRUG COMPOUNDING; FORMALDEHYDE; GUM ARABIC; HYDROGEN-ION CONCENTRATION; MICROSPHERES; PARTICLE SIZE; PLANT OILS; TECHNOLOGY, PHARMACEUTICAL; TRANSGLUTAMINASES; WATER;

EID: 34548364200     PISSN: 02652048     EISSN: 14645246     Source Type: Journal    
DOI: 10.1080/02652040701500632     Document Type: Article

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