Complex coacervation: Encapsulation and controlled release of active agents in food systems

LWT

Volumn 90, Issue , 2018, Pages 254-264

  Eghbal, Noushin ^a   Choudhary, Ruplal ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b SOUTHERN ILLINOIS UNIVERSITY   (United States)

Author keywords

Complex coacervation; Controlled release; Food systems; Microencapsulation; Rheological property

Indexed keywords

BIOMOLECULES; BIOPOLYMERS; FOOD PRODUCTS; MICROENCAPSULATION; PHASE SEPARATION; VISCOELASTICITY;

COMPLEX COACERVATION; CONTROLLED RELEASE; ENCAPSULATION EFFICIENCY; FOOD SYSTEM; LIQUID-LIQUID PHASE SEPARATION; POLYMER CONCENTRATIONS; RHEOLOGICAL PROPERTY; VISCOELASTIC PROPERTIES;

IONIC STRENGTH;

EID: 85042221459     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.12.036     Document Type: Review

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