Complex coacervation: Encapsulation and controlled release of active agents in food systems-Reference-Cited by-同舟云学术

Complex coacervation: Encapsulation and controlled release of active agents in food systems

Published:2018-04 Issue: Volume:90 Page:254-264
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Eghbal Noushin,Choudhary Ruplal

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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3. Characterization of fish gelatin-gum Arabic complex coacervates as influenced by phase separation temperature;Anvari;International Journal of Biological Macromolecules,2015

4. Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides;Ayree;Food Research International,2012

5. Synthesis and release studies of oil-containing poly(vinyl alcohol) microcapsules prepared by coacervation;Bachtsi;Journal of Controlled Release,1996

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