Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate-Reference-Cited by-同舟云学术

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Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate

Published:2021-12 Issue: Volume:310 Page:110698
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ferreira Sungil^ORCID,Nicoletti Vania Regina^ORCID

Funder

CNPq

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Formation of microcapsules by complex coacervation;Ach;Can. J. Chem. Eng.,2015

2. Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: structural characterization and simulated gastrointestinal conditions;Bastos;Food Chem.,2020

3. Coefficient of variation;Brown,1998

4. Confectionery gels: a review on formulation, rheological and structural aspects;Burey;Int. J. Food Prop.,2009

5. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan;Butstraen;Carbohydr. Polym.,2014

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A thermal calculation model for tubular condensing heat exchanger;Applied Thermal Engineering;2024-05

2. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part II – Use of metal membrane technology to induce complex coacervation;Food and Bioproducts Processing;2023-05

3. A Thermal Calculation Model for Tubular Condensing Heat Exchanger;2023

4. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part I – Use of metal membranes for emulsification;Food and Bioproducts Processing;2022-07

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