Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration
Author:
Funder
São Paulo Research Foundation - FAPESP
National Council for Scientific and Technological Development - CNPq
Publisher
Elsevier BV
Subject
Food Science
Reference57 articles.
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3. Dynamic rheological and structural characterization of fish gelatin - gum Arabic coacervate gels cross-linked by tannic acid;Anvari;Food Hydrocolloids,2016
4. Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality;Ban;Food Chem.,2020
5. β-glucuronidase activity following complex coacervation and spray drying microencapsulation;Burgess;J. Microencapsul.,1998
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