Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides-Reference-Cited by-同舟云学术

Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides

Published:2018-04 Issue: Volume:77 Page:297-306
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

de Souza Volnei Brito,Thomazini Marcelo,Echalar Barrientos Mariana A.,Nalin Camila Marina,Ferro-Furtado Roselayne,Genovese Maria Inés,Favaro-Trindade Carmen Sílvia

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Brazilian National Council for Scientific and Technological Development (CNPq)

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

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4. Dynamic rheological and structural characterization of fish gelatina-Gum Arabic coacervate gels cross-linked by tannic acid;Anvari;Food Hydrocolloids,2016

5. Microcapsules for food;Arshady;Journal of Microencapsulation,1993

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