Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules

Insight into the binding modes and mechanisms of inhibition between soybean-peptides and α-amylase based on spectrofluorimetry and kinetic analysis

(2021) Jie Zhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Famous Turkish Rose Essential Oil: Characterization and Authenticity Monitoring by FTIR, Raman and GC-MS Techniques Combined with Chemometrics

(2021) Nur Cebi et al.   FOOD CHEMISTRY

Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork

(2021) Yanan Sun et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Composition and structural characterization of pectin in micropropagated and conventional plants of Premma puberula Pamp.

(2021) Ningxian Yang et al.   CARBOHYDRATE POLYMERS

Encapsulation of rose essential oil using whey protein concentrate-pectin nanocomplexes: Optimization of the effective parameters

(2021) Mina Kord Heydari et al.   FOOD CHEMISTRY

Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization

(2021) Fotini Plati et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties

(2021) Zonglin Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation

(2021) Kai Chen et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of phytosterol-loaded microcapsules based on the complex coacervation

(2021) Feifan Li et al.   JOURNAL OF FOOD ENGINEERING

Formulation, spray-drying and physicochemical characterization of functional powders loaded with chia seed oil and prepared by complex coacervation

(2021) María Gabriela Bordón et al.   POWDER TECHNOLOGY

Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material

(2020) Mehdi Mehran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of combined drying method on phytochemical components, antioxidant capacity and hygroscopicity of Huyou (Citrus changshanensis) fruit

(2020) Linlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comparative study of Saudi Arabia and Bulgarian Rose oil chemical profile: The effect of the technology and geographic origin

(2020) Anna Dobreva et al.   FLAVOUR AND FRAGRANCE JOURNAL

Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization

(2020) Loleny Tavares et al.   Food and Bioprocess Technology

Encapsulation of the black pepper (Piper nigrum L.) essential oil by lactoferrin-sodium alginate complex coacervates: Structural characterization and simulated gastrointestinal conditions

(2020) Lívia Pinto Heckert Bastos et al.   FOOD CHEMISTRY

Salt intervention for the diversities of essential oil composition, aroma and antioxidant activities of Kushui rose (R. setate×R. rugosa)

(2020) Yi Wu et al.   INDUSTRIAL CROPS AND PRODUCTS

Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates

(2020) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio

(2020) Yang Lan et al.   FOOD HYDROCOLLOIDS

Okra polysaccharides/gelatin complex coacervate as pH-responsive and intestine-targeting delivery protects isoquercitin bioactivity

(2020) Jingwen Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Complex coacervates of β-lactoglobulin/sodium alginate for the microencapsulation of black pepper (Piper nigrum L.) essential oil: Simulated gastrointestinal conditions and modeling release kinetics

(2020) Lívia Pinto Heckert Bastos et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying

(2020) Ruth Hernández-Nava et al.   FOOD HYDROCOLLOIDS

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

(2020) Fatema Hossain Brishti et al.   FOOD RESEARCH INTERNATIONAL

Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality

(2020) Fatema Hossain Brishti et al.   Innovative Food Science & Emerging Technologies

Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties

(2020) Wenjun Wang et al.   ULTRASONICS SONOCHEMISTRY

Structural characterization and immunological activity of pectin polysaccharide from kiwano (Cucumis metuliferus) peels

(2020) Minqian Zhu et al.   CARBOHYDRATE POLYMERS

Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

(2020) Chaofan Guo et al.   FOOD HYDROCOLLOIDS

In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates

(2020) Loc B. Pham et al.   FOOD HYDROCOLLOIDS

Carboxymethyl tara gum-lactoferrin complex coacervates as carriers for vitamin D3: Encapsulation and controlled release

(2020) Monique Barreto Santos et al.   FOOD HYDROCOLLOIDS

Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC

(2020) Jiaying Zhang et al.   FOOD HYDROCOLLOIDS

Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

(2020) Fatema Hossain Brishti et al.   FOOD CHEMISTRY

Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment

(2020) Chaofan Guo et al.   FOOD HYDROCOLLOIDS

Extraction of orange pectin based on the interaction between sodium caseinate and pectin

(2019) Jing-Nan Ren et al.   FOOD CHEMISTRY

INFOGEST static in vitro simulation of gastrointestinal food digestion

(2019) André Brodkorb et al.   Nature Protocols

Size reduction of raw material powder: The key factor to affect the properties of wasabi (Eutrema yunnanense) paste

(2019) Liqing Qiu et al.   ADVANCED POWDER TECHNOLOGY

Microcapsules based on octenyl succinic anhydride (OSA)-modified starch and maltodextrins changing the composition and release property of rose essential oil

(2019) Zuobing Xiao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Myofibrillar protein with κ- or λ-carrageenans as novel shell materials for microencapsulation of tuna oil through complex coacervation

(2019) Amr M. Bakry et al.   FOOD HYDROCOLLOIDS

Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation

(2019) Yang Jiang et al.   FOOD HYDROCOLLOIDS

Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate

(2018) Yan Hu et al.   FOOD HYDROCOLLOIDS

Extraction, physicochemical characteristics and functional properties of Mung bean protein

(2018) Mengxia Du et al.   FOOD HYDROCOLLOIDS

Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution

(2018) Zuobing Xiao et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate)

(2018) Jianhua Xie et al.   FOOD CHEMISTRY

Complex coacervation: Principles, mechanisms and applications in microencapsulation

(2018) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effect of inhalation aromatherapy with rose essential oil on the anxiety of patients undergoing coronary artery bypass graft surgery

(2018) Fatemeh Fazlollahpour-Rokni et al.   Complementary Therapies in Clinical Practice

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

(2018) Bertrand Muhoza et al.   FOOD HYDROCOLLOIDS

In vitro antioxidant activity of Kyoho grape extracts in DPPH and ABTS assays: Estimation methods for EC50 using advanced statistical programs

(2018) Kandi Sridhar et al.   FOOD CHEMISTRY

Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

(2017) Xinguang Fan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation and characterization of blended cloves/cinnamon essential oil nanoemulsions

(2017) Shengjiang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates

(2016) Yakindra Prasad Timilsena et al.   FOOD HYDROCOLLOIDS

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

(2016) Yakindra Prasad Timilsena et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development and evaluation of novel microcapsules containing poppy-seed oil using complex coacervation

(2015) Xun Yang et al.   JOURNAL OF FOOD ENGINEERING

Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation

(2014) Bo Wang et al.   FOOD CHEMISTRY

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Production of silver carp bone powder using superfine grinding technology: Suitable production parameters and its properties

(2011) Gang-cheng Wu et al.   JOURNAL OF FOOD ENGINEERING