Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

Food Hydrocolloids

Volumn 97, Issue , 2019, Pages

  Muhoza, Bertrand ^a   Xia, Shuqin ^a   Zhang, Xiaoming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Coacervates; Crosslinking; Gelatin; Pectin; Peppermint oil; Tannic acid

Indexed keywords

CRYSTALLINITY; DICHROISM; DIGITAL STORAGE; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROSTRUCTURE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROTEINS; TANNINS; THERMOGRAVIMETRIC ANALYSIS;

COACERVATE; CROSSLINKED; GELATIN; PECTIN; PEPPERMINT OIL; POWDER CRYSTALLINITY; PROTEIN CONFORMATION; RHEOLOGICAL PROPERTY; SECONDARY STRUCTURES; TANNIC ACID;

THERMODYNAMIC PROPERTIES;

EID: 85067561070     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105174     Document Type: Article

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