Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents-Reference-Cited by-同舟云学术

Complex Coacervation Between Gelatin and Chia Mucilage as an Alternative of Encapsulating Agents

Published:2019-05-08 Issue:6 Volume:84 Page:1281-1287
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hernández‐Nava Ruth¹,López‐Malo Aurelio¹^ORCID,Palou Enrique¹^ORCID,Ramírez‐Corona Nelly¹^ORCID,Jiménez‐Munguía María Teresa¹^ORCID

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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