Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability-Reference-Cited by-同舟云学术

Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability

Published:2023-01 Issue: Volume:300 Page:120250
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Chen Kai,Zhang Min,Mujumdar Arun S.,Wang Mingqi

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference42 articles.

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2. Neodymium metal nanorods as camptothecin-carriers;Alexander;Materials Letters,2022

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

4. Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation;Bastos;Food Hydrocolloids,2020

5. Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums;Carpentier;Innovative Food Science & Emerging Technologies,2022

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