Simplified optimization for microcapsule preparation by complex coacervation based on the correlation between coacervates and the corresponding microcapsule

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 225-233

  Lv, Yi ^a   Zhang, Xiaoming ^a   Abbas, Shabbar ^a   Karangwa, Eric ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Complex coacervation; Microcapsule; Morphology; Texture; Thermal gravimetric; Zeta potential

Indexed keywords

COMPLEX COACERVATION; GUM ARABIC; INTERNAL CHARACTERISTICS; MICROCAPSULE PREPARATION; MICROCAPSULES; MIXING RATIOS; MODEL SYSTEM; SIMPLIFIED METHOD; SODIUM CARBOXYMETHYL CELLULOSE; THERMAL GRAVIMETRIC; TURBIDIMETRIC TITRATIONS; WALL MATERIALS; ZETA POTENTIAL MEASUREMENTS;

MIXING; MORPHOLOGY; TEXTURES; TURBIDITY; ZETA POTENTIAL;

OPTIMIZATION;

ACACIA SENEGAL;

EID: 84862807407     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.030     Document Type: Article

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