| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539588 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Encapsulation of mango seed kernel extracts in multiple emulsions was achieved. ⺠A mixture of gum arabic, maltodextrin and alginate gave good encapsulated properties. ⺠Interactions between polysaccharides strongly affected encapsulation efficiency. ⺠Storage of emulsions has a great effect on the UV spectrum of the emulsions. ⺠Storage of emulsions affected morphology of the encapsulation powder.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Pitchaon Maisuthisakul, Michael H. Gordon,