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Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

Article ID Journal Published Year Pages File Type
11003202 Food Hydrocolloids 2019 46 Pages PDF
Keywords
degree of esterificationComplex coacervationCinnamaldehydeMicroencapsulationPectinGelatin
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
Authors
Bertrand Muhoza, Shuqin Xia, Jibao Cai, Xiaoming Zhang, Emmanuel Duhoranimana, Jiakun Su,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
degree of esterification
Complex coacervation
Cinnamaldehyde
Microencapsulation
Pectin
Gelatin
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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