Study of complex coacervation of gelatin a and sodium alginate for microencapsulation of olive oil

Journal of Macromolecular Science, Part A: Pure and Applied Chemistry

Volumn 49, Issue 11, 2012, Pages 936-945

  Devi, N ^a   Hazarika, D ^a   Deka, C ^a   Kakati, D K ^a  

^a GAUHATI UNIVERSITY   (India)

Author keywords

Complex coacervation; Crosslinking; Gelatin; Microcapsule; Sodium alginate

Indexed keywords

COACERVATE; COMPLEX COACERVATION; CROSSLINKED; CROSSLINKER; DIFFERENT SIZES; ENCAPSULATION EFFICIENCY; FREE FLOWING; GELATIN; GLUTARALDEHYDES; MICROCAPSULES; OLIVE OIL; OPTIMUM RATIO; POLYMER CONCENTRATIONS; RELEASE RATE; SODIUM ALGINATES; THERMOGRAVIMETRIC STUDIES;

ALDEHYDES; CROSSLINKING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; LOADING; PACKAGING; POLYMERS; SCANNING ELECTRON MICROSCOPY; TURBIDITY; VEGETABLE OILS;

ENCAPSULATION;

EID: 84867470423     PISSN: 10601325     EISSN: 15205738     Source Type: Journal    
DOI: 10.1080/10601325.2012.722854     Document Type: Article

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