Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed-Reference-Cited by-同舟云学术

Particle size characteristics of buriti oil microcapsules produced by gelatin-sodium alginate complex coacervation: Effect of stirring speed

Published:2017-07-18 Issue: Volume: Page:1-10
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lemos Yuri Pessoa¹,Mariano Marfil Paulo Henrique²,Nicoletti Vânia Regina¹

Affiliation:

1. UNESP - Universidade Estadual Paulista Júlio de Mesquita Filho, Departamento de Engenharia e Tecnologia de Alimentos, São José do Rio Preto, SP, Brazil

2. Universidade Federal do Triângulo Mineiro, Departamento de Engenharia de Alimentos, Uberaba, MG, Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1349139

Reference29 articles.

1. Characterization of Buriti (Mauritia flexuosa L.) oil by absorption and emission spectroscopies

2. Microencapsulation of Flavors by Complex Coacervation

3. Microencapsulation

4. Protein/polysaccharide complexes and coacervates in food systems

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