Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation

Food Research International

Volumn 57, Issue , 2014, Pages 168-175

  Tatar, Feyza ^a   Tunç, Merve Tugçe ^a   Dervisoglu, Muhammet ^a   Cekmecelioglu, Deniz ^b   Kahyaoglu, Talip ^a,c  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Fish oil; Gum arabic; Hemicellulose; Microencapsulation

Indexed keywords

CELLULOSE; COATINGS; EMULSIFICATION; EMULSIONS; FISH; MICROENCAPSULATION; OSTWALD RIPENING; PARTICLE SIZE; PLATING; SCANNING ELECTRON MICROSCOPY; SHEAR THINNING;

APPARENT VISCOSITY; CREAMING INDICES; FISH OIL; GUM ARABIC; HEMICELLULOSE; MORPHOLOGICAL CHARACTERISTIC; SHEAR-THINNING BEHAVIOR; SPRAY-DRYING METHOD;

OILS AND FATS;

EID: 84893419383     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.022     Document Type: Article

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