Tannic acid cross-linked gelatin-gum arabic coacervate microspheres for sustained release of allyl isothiocyanate: Characterization and in vitro release study

Food Research International

Volumn 44, Issue 4, 2011, Pages 1000-1007

  Zhang, Zhi Qiang ^a   Pan, Cheol Ho ^b   Chung, Donghwa ^a  

^a Gangneung Wonju National University   (South Korea)

^b Korea Institute of Science and Technology   (South Korea)

Author keywords

Allyl isothiocyanate; Complex coacervation; Microspheres; Sustained release; Tannic acid

Indexed keywords

ALLYL ISOTHIOCYANATE; COACERVATE; COMPLEX COACERVATION; ENCAPSULATION EFFICIENCY; GASTRIC FLUIDS; GUM ARABIC; IN-VITRO; INTESTINAL FLUID; MEAN CLUSTER SIZE; OIL PHASE; OPTIMIZATION STUDIES; ORAL DELIVERY; STATISTICAL SCREENING; SUSTAINED RELEASE; TANNIC ACID;

ADHESIVES; EFFICIENCY; MICROSPHERES; OPTIMIZATION;

ENCAPSULATION;

ACACIA SENEGAL;

EID: 79955600654     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.044     Document Type: Article

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