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Volumn 12, Issue 12, 2019, Pages 2093-2106

Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles

Author keywords

Chitosan; Complex coacervation; Garlic extract; Gum Arabic; Microencapsulation; Whey protein isolate

Indexed keywords

AMMONIA; BIOMOLECULES; CHITOSAN; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GAS ADSORPTION; ISOTHERMS; MICROENCAPSULATION; NITROGEN; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHYSICOCHEMICAL PROPERTIES; PROTEINS; THERMOGRAVIMETRIC ANALYSIS;

EID: 85075398711     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-019-02375-y     Document Type: Article
Times cited : (64)

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