Development and evaluation of novel microcapsules containing poppy-seed oil using complex coacervation

Journal of Food Engineering

Volumn 161, Issue , 2015, Pages 87-93

  Yang, Xun ^a   Gao, Na ^a   Hu, Liandong ^a   Li, Jianli ^a   Sun, Yongbing ^b  

^a HEBEI UNIVERSITY   (China)

^b JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

Author keywords

Arabic gum; Complex coacervation; Gelatin; Microcapsule; Poppy seed oil

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENCAPSULATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; OIL SHALE; SCANNING ELECTRON MICROSCOPY; THERMOANALYSIS; X RAY DIFFRACTION;

ARABIC GUMS; COMPLEX COACERVATION; GELATIN; MICROCAPSULES; POPPY SEEDS;

OILS AND FATS;

PAPAVER;

EID: 84927926066     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.027     Document Type: Article

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