Preparation and properties of nanocapsulated capsaicin by complex coacervation method

Chemical Engineering Communications

Volumn 197, Issue 7, 2010, Pages 919-933

  Jincheng, Wang ^a   Xiaoyu, Zheng ^a   Sihao, Chen ^a  

^a SHANGHAI UNIVERSITY OF ENGINEERING SCIENCE   (China)

Author keywords

Capsaicin; Complex coacervation; Morphology; Nanoencapsulation; Properties

Indexed keywords

CAPSAICIN; COMPLEX COACERVATION; DIFFERENTIAL SCANNING CALORIMETERS; MEAN DIAMETER; NANO-ENCAPSULATION; PREPARATION AND PROPERTIES; SHEARING FORCE; STRUCTURE AND MORPHOLOGY; TEM; THERMAL PROPERTIES;

ATOMIC FORCE MICROSCOPY; ATOMIC SPECTROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY; ENCAPSULATION; INFRARED SPECTROSCOPY; MORPHOLOGY; THERMODYNAMIC PROPERTIES; THERMOGRAVIMETRIC ANALYSIS; TRANSMISSION ELECTRON MICROSCOPY;

SCANNING ELECTRON MICROSCOPY;

EID: 77949337316     PISSN: 00986445     EISSN: 15635201     Source Type: Journal    
DOI: 10.1080/00986440903249700     Document Type: Article

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