Acetylated starch and inulin as encapsulating agents of gallic acid and their release behaviour in a hydrophilic system

Food Chemistry

Volumn 134, Issue 1, 2012, Pages 1-8

  Robert, Paz ^a   García, Paula ^a   Reyes, Natalia ^a   Chávez, Jorge ^a   Santos, José ^b  

^a UNIVERSITY OF CHILE   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Gallic Acid; Microencapsulation; Release profile; Spray drying

Indexed keywords

ACETYL GROUPS; ACETYLATED STARCH; ANOMALOUS DIFFUSION; ENCAPSULATION EFFICIENCY; FACTORIAL DESIGN; FIRST-ORDER; FUNCTIONAL FOODS; GALLIC ACIDS; HIGUCHI MODEL; MICRO-PARTICLES; MICROENCAPSULATION; NATIVE STARCH; NON-FICKIAN DIFFUSION; OPTIMAL CONDITIONS; RELEASE PATTERN; RELEASE PROFILES; STARCH MOLECULES; STATISTICAL DIFFERENCES; SUBSTITUTION DEGREE;

NICKEL COMPOUNDS; RATE CONSTANTS; STARCH;

ENCAPSULATION;

GALLIC ACID; INULIN; MICROSPHERE; POTATO STARCH; STARCH; WATER;

ACETYLATION; ARTICLE; DIFFUSION; HYDROPHILICITY; MICROENCAPSULATION; PARTICLE SIZE; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING;

EID: 84860374871     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.019     Document Type: Article

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