Polyelectrolyte complexes from gum arabic and gelatin: Optimal complexation pH as a key parameter to obtain reproducible microcapsules-Reference-Cited by-同舟云学术

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Polyelectrolyte complexes from gum arabic and gelatin: Optimal complexation pH as a key parameter to obtain reproducible microcapsules

Published:2015-04 Issue: Volume:46 Page:201-207
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

da Silva Bruno C.,de Oliveira Mariana,Ferreira José G.L.,Sierakowski Maria Rita,Simas-Tosin Fernanda F.,Orth Elisa S.,Riegel-Vidotti Izabel C.

Funder

CNPq

Rede Nanobiotec/CAPES

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUM™): Part 1—Controlled maturation of Acacia senegal var. senegal to increase viscoelasticity, produce a hydrogel form and convert a poor into a good emulsifier

2. Recent advances in the chemistry of Acacia gums;Anderson;Journal of the Society of Cosmetic Chemists,1971

3. Preparation of microcapsules by complex coacervation of gum Arabic and chitosan;Butstraen;Carbohydrate Polymers,2014

4. Interfacial properties of chitin and chitosan based systems;Desbrieres;Soft Matter,2010

5. Mixed biopolymers at interfaces: competitive adsorption and multilayer structures;Dickinson;Food Hydrocolloids,2011

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2. Gelatin as a bioactive nanodelivery system for functional food applications;Food Chemistry;2023-10

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4. A new food stabilizer in technological properties of low-fat processed cheese;European Food Research and Technology;2022-10-17

5. Nanoencapsulation of buriti oil (Mauritia flexuosa L.f.) in porcine gelatin enhances the antioxidant potential and improves the effect on the antibiotic activity modulation;PLOS ONE;2022-03-18

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