Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1267-1272

  Jun xia, Xiao ^a,b   Hai yan, Yu ^a   Jian, Yang ^a  

^a SHENZHEN POLYTECHNIC   (China)

^b QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Composition change; Flavour retention; Microencapsulation; Morphological observation

Indexed keywords

COACERVATE; COMPLEX COACERVATION; COMPOSITION CHANGES; CORE MATERIAL; FLAVOUR RETENTION; GC-MS ANALYSIS; GUM ARABIC; HIGH IONIC STRENGTH; MICROCAPSULES; MICROENCAPSULATION; MORPHOLOGICAL OBSERVATIONS; OPTIMUM PH; SEM OBSERVATION; SOYBEAN PROTEINS; SWEET ORANGE OIL;

BIOPOLYMERS; COREMAKING; IONIC STRENGTH; PACKAGING; SUGAR (SUCROSE);

ENCAPSULATION;

1 METHYL 4 (1 METHYLETHYL) 1,4 CYCLOHEXADIENE; 1 METHYL 4 (1 METHYLETHYLIDENE) 1,3 CYCLOHEXADIENE; 1 METHYLENE 4 (1 METHYLETHYLIDENE)CYCLOHEXENE; 1 OCTYL ALCOHOL; 2 AMINOBENZOXY 3,7 DIMETYL 1,6 OCTADIEN 3 OL; 3 CARENE; 3,7 DIMETHYL 1,3,6 OCTATRIENE; 3,7 DIMETHYL 1,3,7 OCTADECATRIENE; 4 METHYL 1 (1 METHYLETHYL)BICYCLIC(3.1.0)HEXANE; 4 METHYL 1 (1 METHYLETHYLIDENE) 3 CYCLOHEXEN 1 OL; ALPHA CADINALDEHYDE; ALPHA,ALPHA 4 TRIMETHYL 3 CYCLOHEXENE METHAN 1 OL; BETA PINENE; BIOPOLYMER; BUTYL ISOCYANIDE; CITRAL; CITRONELLAL; COPAENE; DECANAL; GERANIOL; GUM ARABIC; HEXANE; LIMONENE; MYRCENE; NONALDEHYDE; OCTAL ALDEHYDE; OCTYL ACETATE; PINENE; SOYBEAN PROTEIN; SUCROSE; UNCLASSIFIED DRUG;

ARTICLE; COACERVATION; FLAVOR; FOOD COMPOSITION; IONIC STRENGTH; MASS FRAGMENTOGRAPHY; MICROCAPSULE; MICROENCAPSULATION; NONHUMAN; PH; PROTEIN ANALYSIS; PROTEIN ISOLATION; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SWEET ORANGE; ULTRASOUND;

ACACIA SENEGAL; CITRUS SINENSIS; GLYCINE MAX;

EID: 78649328191     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.063     Document Type: Article

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