Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability-Reference-Cited by-同舟云学术

Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

Published:2019-02 Issue: Volume:87 Page:712-722
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Muhoza Bertrand,Xia Shuqin,Cai Jibao,Zhang Xiaoming,Duhoranimana Emmanuel,Su Jiakun

Funder

National key R & D program

National Natural Science Foundation of China

Postdoctoral Science Foundation of China

Postdoctoral Research Project of Jiangxi Province

National First-class Discipline of Food Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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4. Effect of cooling-heating rate on sol-gel transformation of fish gelatin-gum Arabic complex coacervate phase;Anvari;International Journal of Biological Macromolecules,2016

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