Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability
Authors
Keywords
-
Journal
CARBOHYDRATE POLYMERS
Volume -, Issue -, Pages 120250
Publisher
Elsevier BV
Online
2022-10-24
DOI
10.1016/j.carbpol.2022.120250
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums
- (2022) Jérémy Carpentier et al. Innovative Food Science & Emerging Technologies
- Chemical composition, antimicrobial activities, and microencapsulation by complex coacervation of tea tree essential oils
- (2022) Yue Yuan et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Formulation and characterization of microcapsules encapsulating carvacrol using complex coacervation crosslinked with tannic acid
- (2022) Qi Guo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Neodymium metal nanorods as camptothecin-carriers
- (2022) Aleyamma Alexander et al. MATERIALS LETTERS
- Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties
- (2021) Xingzhong Zhang et al. FOOD HYDROCOLLOIDS
- Microencapsulation of Zataria multiflora Boiss. essential oil by complex coacervation using gelatin and gum arabic: Characterization, release profile, antimicrobial and antioxidant activities
- (2021) Seyed Amin Khatibi et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Preparation of ultra-long stable ovalbumin/sodium carboxymethylcellulose nanoparticle and loading properties of curcumin
- (2021) Fuge Niu et al. CARBOHYDRATE POLYMERS
- 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
- Chitosan-gum arabic embedded alizarin nanocarriers inhibit biofilm formation of multispecies microorganisms
- (2021) Vinit Raj et al. CARBOHYDRATE POLYMERS
- Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates
- (2021) Kai Chen et al. FOOD HYDROCOLLOIDS
- Microencapsulation of rose essential oil in mung bean protein isolate-apricot peel pectin complex coacervates and characterization of microcapsules
- (2021) Liqing Qiu et al. FOOD HYDROCOLLOIDS
- 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
- Evaluating the structural properties of bioactive‐loaded nanocarriers with modern analytical tools
- (2020) Hadis Rostamabadi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Physicochemical stability and functional properties of selenium nanoparticles stabilized by chitosan, carrageenan, and gum Arabic
- (2020) Xiaoxiao Song et al. CARBOHYDRATE POLYMERS
- Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC
- (2020) Jiaying Zhang et al. FOOD HYDROCOLLOIDS
- Structural modification of quinoa seed protein isolates (QPIs) by variable time sonification for improving its physicochemical and functional characteristics
- (2019) Nisar A. Mir et al. ULTRASONICS SONOCHEMISTRY
- Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate
- (2019) Martín A. Cerdán‐Leal et al. CEREAL CHEMISTRY
- 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
- 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
- Fabrication and Characterization of Quinoa Protein Nanoparticle-Stabilized Food-Grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties
- (2018) Xin-Sheng Qin et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of Selective Encapsulation of Hydroxypropyl-β-cyclodextrin on Components and Antibacterial Properties of Star Anise Essential Oil
- (2018) Guangjie Zhang et al. MOLECULES
- 5-Fluorouracil-loaded β-cyclodextrin-carrying polymeric poly(methylmethacrylate)-coated samarium ferrite nanoparticles and their anticancer activity
- (2018) M. S. Hariharan et al. JOURNAL OF MATERIALS SCIENCE
- 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 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
- Utilization of anionic polysaccharides to improve the stability of rice glutelin emulsions: Impact of polysaccharide type, pH, salt, and temperature
- (2017) Xingfeng Xu et al. FOOD HYDROCOLLOIDS
- Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates
- (2016) Yakindra Prasad Timilsena et al. FOOD HYDROCOLLOIDS
- Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation
- (2015) Fuge Niu et al. FOOD HYDROCOLLOIDS
- Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation
- (2014) Chao Peng et al. FOOD CHEMISTRY
- A standardised static in vitro digestion method suitable for food – an international consensus
- (2014) M. Minekus et al. Food & Function
- Essential oils as potential antimicrobial agents in meat and meat products: A review
- (2013) Dinesh D. Jayasena et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation
- (2011) Ka Zhang et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic
- (2010) Xiao Jun-xia et al. FOOD CHEMISTRY
- Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates
- (2008) Lilian E. Abugoch et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk 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