Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation-Reference-Cited by-同舟云学术

Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation

Published:2023-03 Issue: Volume:404 Page:134536
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

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

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference61 articles.

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4. 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

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