Preparation of Fish Oil Microcapsules by Complex Coacervation of Gelatin-Gum Arabic and their Utilization for Fortification of Pomegranate Juice

Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness

(2013) Glaucia A. Rocha-Selmi et al.   FOOD CHEMISTRY

Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices

(2013) Salud Vegara et al.   FOOD CHEMISTRY

Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release

(2013) Talita A. Comunian et al.   FOOD RESEARCH INTERNATIONAL

Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates

(2013) Fardin Tamjidi et al.   International Journal of Polymeric Materials and Polymeric Biomaterials

Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic

(2013) Leilane Costa de Conto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion

(2012) Mortaza Aghbashlo et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil

(2012) F Tamjidi et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Complex coacervation of collagen hydrolysate extracted from leather solid wastes and chitosan for controlled release of lavender oil

(2012) Buğra Ocak   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Production of Turmeric Oleoresin Microcapsules by Complex Coacervation with Gelatin-Gum Arabic

(2012) Larissa Angélica Cirelli Zuanon et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

(2011) Izabela Dutra Alvim et al.   Food Science and Technology

Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability

(2011) Xiao-Ying Qv et al.   FOOD HYDROCOLLOIDS

Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment

(2011) Marina Marsanasco et al.   FOOD RESEARCH INTERNATIONAL

Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

(2011) Zhijian Dong et al.   JOURNAL OF FOOD ENGINEERING

Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

(2011) Elmira Arab-Tehrany et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics

(2010) H. Yildiz et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Discrimination of orange beverage emulsions with different formulations using multivariate analysis

(2010) Hamed Mirhosseini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Microencapsulation of propolis extract by complex coacervation

(2010) Mírian Pozippe Nori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of pomegranate juice consumption on blood pressure and cardiovascular health

(2010) Caroline Bell Stowe   Complementary Therapies in Clinical Practice

A new drink rich in healthy bioactives combining lemon and pomegranate juices

(2009) Elena González-Molina et al.   FOOD CHEMISTRY

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

(2009) Debora V. Mendanha et al.   FOOD RESEARCH INTERNATIONAL

Production of omega-3 polyunsaturated fatty acid concentrates: A review

(2009) Nuria Rubio-Rodríguez et al.   Innovative Food Science & Emerging Technologies

Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

(2008) Mustafa Çam et al.   FOOD CHEMISTRY

Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

(2008) Hamidreza Alighourchi et al.   JOURNAL OF FOOD ENGINEERING

Bioequivalence of encapsulated and microencapsulated fish-oil supplementation

(2008) Colin J. Barrow et al.   Journal of Functional Foods