Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume 13, Issue 8, Pages 1405-1420
Publisher
Springer Science and Business Media LLC
Online
2020-06-26
DOI
10.1007/s11947-020-02480-3
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Gum Arabic: A promising candidate for the construction of physical hydrogels exhibiting highly stretchable, self-healing and tensility reinforcing performances
- (2018) Dongbei Wu et al. CARBOHYDRATE POLYMERS
- Improvement of physicochemical properties of encapsulated echium oil using nanostructured lipid carriers
- (2018) Morteza Azizi et al. FOOD CHEMISTRY
- Preparation and characterization of hsian-tsao gum and chitosan complex coacervates
- (2018) Gang You et al. FOOD HYDROCOLLOIDS
- Action of ginger essential oil ( Zingiber officinale ) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ
- (2018) Francine Tavares da Silva et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Stabilization of oil-in-water-in-oil (O 1 /W/O 2 ) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces
- (2018) A.G. Estrada-Fernández et al. JOURNAL OF FOOD ENGINEERING
- Complex coacervation: Encapsulation and controlled release of active agents in food systems
- (2018) Noushin Eghbal et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Microencapsulation of active ingredients in functional foods: From research stage to commercial food products
- (2018) Qianyu Ye et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Complex coacervation: Principles, mechanisms and applications in microencapsulation
- (2018) Yakindra Prasad Timilsena et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying
- (2018) Loleny Tavares et al. FOOD HYDROCOLLOIDS
- In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates
- (2017) Divya Eratte et al. FOOD CHEMISTRY
- Microencapsulation of palm oil by complex coacervation for application in food systems
- (2017) Josiane K. Rutz et al. FOOD CHEMISTRY
- Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic)
- (2017) Yan Shi et al. FOOD HYDROCOLLOIDS
- Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review
- (2017) Javier Castro-Rosas et al. FOOD RESEARCH INTERNATIONAL
- Partition and stability of resveratrol in whey protein isolate oil-in-water emulsion: Impact of protein and calcium concentrations
- (2017) Qi Fan et al. INTERNATIONAL DAIRY JOURNAL
- Chitosan as a bioactive polymer: Processing, properties and applications
- (2017) A. Muxika et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Production of mango powder by spray drying and cast-tape drying
- (2017) Marta Fernanda Zotarelli et al. POWDER TECHNOLOGY
- Cashew gum and inulin: New alternative for ginger essential oil microencapsulation
- (2016) Regiane Victória de Barros Fernandes et al. CARBOHYDRATE POLYMERS
- Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends
- (2016) Regiane Victória de Barros Fernandes et al. Food and Bioprocess Technology
- Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger
- (2016) Yifei Wang et al. Food and Bioprocess Technology
- Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle
- (2016) Jingjing Huang et al. FOOD HYDROCOLLOIDS
- Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin
- (2016) Chen Tan et al. FOOD HYDROCOLLOIDS
- Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying
- (2016) Regiane Victória de Barros Fernandes et al. INDUSTRIAL CROPS AND PRODUCTS
- Optimisation of the complex coacervation between canola protein isolate and chitosan
- (2016) Peg Gee Chang et al. JOURNAL OF FOOD ENGINEERING
- Microencapsulation by Complex Coacervation Using Whey Protein Isolates and Gum Acacia: An Approach to Preserve the Functionality and Controlled Release of β-Carotene
- (2015) Ashay Jain et al. Food and Bioprocess Technology
- Biological effects of chitosan and its derivatives
- (2015) Dai-Hung Ngo et al. FOOD HYDROCOLLOIDS
- Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates
- (2015) Divya Eratte et al. Journal of Functional Foods
- Rheological and structural characterization of agar/whey proteins insoluble complexes
- (2014) Cristina M.R. Rocha et al. CARBOHYDRATE POLYMERS
- Complex coacervation of an arabinogalactan-protein extracted from the Meryta sinclarii tree (puka gum) and whey protein isolate
- (2014) May S.M. Wee et al. FOOD HYDROCOLLOIDS
- Effect of solids content and oil load on the microencapsulation process of rosemary essential oil
- (2014) Regiane Victória de Barros Fernandes et al. INDUSTRIAL CROPS AND PRODUCTS
- Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions
- (2014) Mauricio Espinal-Ruiz et al. Food & Function
- Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil
- (2014) Divya Eratte et al. Food & Function
- Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes
- (2013) Hugo Espinosa-Andrews et al. CARBOHYDRATE POLYMERS
- Preparation of microcapsules by complex coacervation of gum Arabic and chitosan
- (2013) Chloé Butstraen et al. CARBOHYDRATE POLYMERS
- Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours
- (2013) Pedro E.D. Augusto et al. FOOD RESEARCH INTERNATIONAL
- Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release
- (2013) Talita A. Comunian et al. FOOD RESEARCH INTERNATIONAL
- Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose
- (2013) Glaucia A. Rocha-Selmi et al. JOURNAL OF FOOD ENGINEERING
- Steady, Dynamic, Creep, and Recovery Analysis of Ice Cream Mixes Added with Different Concentrations of Xanthan Gum
- (2012) Mahmut Dogan et al. Food and Bioprocess Technology
- Nanoencapsulation Techniques for Food Bioactive Components: A Review
- (2012) P. N. Ezhilarasi et al. Food and Bioprocess Technology
- Complex coacervation of soybean protein isolate and chitosan
- (2012) Guo-Qing Huang et al. FOOD CHEMISTRY
- Linear creep and recovery analysis of ketchup–processed cheese mixtures using mechanical simulation models as a function of temperature and concentration
- (2012) Safa Karaman et al. FOOD RESEARCH INTERNATIONAL
- Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters
- (2011) Mustafa Tahsin Yilmaz et al. JOURNAL OF FOOD ENGINEERING
- Spray-freeze-drying of whey proteins at sub-atmospheric pressures
- (2010) Chinnaswamy Anandharamakrishnan et al. Dairy Science & Technology
- Determination of the gum Arabic–chitosan interactions by Fourier Transform Infrared Spectroscopy and characterization of the microstructure and rheological features of their coacervates
- (2009) Hugo Espinosa-Andrews et al. CARBOHYDRATE POLYMERS
- Modifications in stability and structure of whey protein-coated o/w emulsions by interacting chitosan and gum arabic mixed dispersions
- (2009) Thomas Moschakis et al. FOOD HYDROCOLLOIDS
- Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes
- (2009) An-Cheol Lee et al. FOOD RESEARCH INTERNATIONAL
- Repellent activity of alligator pepper, Aframomum melegueta, and ginger, Zingiber officinale, against the maize weevil, Sitophilus zeamais
- (2009) Donald A. Ukeh et al. PHYTOCHEMISTRY
- Chemistry, antioxidant and antimicrobial investigations on essential oil and oleoresins of Zingiber officinale
- (2008) Gurdip Singh et al. FOOD AND CHEMICAL TOXICOLOGY
- Creep and recovery experimental investigation of low oil content food emulsions
- (2007) M. Dolz et al. FOOD HYDROCOLLOIDS
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started