Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents
Author:
Affiliation:
1. Univ. de las Américas Puebla. Ex hacienda Sta. Catarina Mártir CP. 72810 San Andrés Cholula Puebla Mexico
Funder
Universidad de las Americas Puebla
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14605
Reference33 articles.
1. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications
2. Coacervation (partial miscibility in colloidal systems);Bungenberg de Jong H. G.;Proceedings of the Koninklijke Nederlandse Akademie van Wetenschappen,1929
3. Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
4. Structural and thermal characterization of galactomannans from non-conventional sources
5. Study of Complex Coacervation of Gelatin A with Sodium Carboxymethyl Cellulose: Microencapsulation of Neem (Azadirachta indica A. Juss.) Seed Oil (NSO)
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