Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 305-314

  Lv, Yi ^a   Yang, Fan ^a   Li, Xueying ^a   Zhang, Xiaoming ^a   Abbas, Shabbar ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Complex coacervation; Gelatin; Gum arabic; Heat resistance; Nanocapsules

Indexed keywords

ADHESIVES; ALKALINITY; ESSENTIAL OILS; FLAVOR COMPOUNDS; NANOCAPSULES; SPECIFIC HEAT; VOLATILE ORGANIC COMPOUNDS;

COLLOIDAL BEHAVIOURS; COMPLEX COACERVATION; GELATIN; GUM ARABIC; HEAT RESISTANT; MIXING RATIOS; NANOPARTICLE PREPARATIONS; PH RANGE; SOLUBLE COMPLEXES; TRANSGLUTAMINASES;

HEAT RESISTANCE;

ACACIA SENEGAL; JASMINUM;

EID: 84886245611     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.06.003     Document Type: Article

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