Effect of the cross-linking agent and drying method on encapsulation efficiency of orange essential oil by complex coacervation using whey protein isolate with different polysaccharides

Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

(2017) Mariel Calderón-Oliver et al.   FOOD HYDROCOLLOIDS

Glycerol and tannic acid as applied in the preparation of milk proteins – CMC complex coavervates for flavour encapsulation

(2016) T. Koupantsis et al.   FOOD HYDROCOLLOIDS

Freeze-drying of emulsified systems: A review

(2016) Andreza Rochelle do Vale Morais et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Optimisation of the complex coacervation between canola protein isolate and chitosan

(2016) Peg Gee Chang et al.   JOURNAL OF FOOD ENGINEERING

Production of microparticles with gelatin and chitosan

(2015) A.S. Prata et al.   CARBOHYDRATE POLYMERS

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

Microencapsulation of xylitol by double emulsion followed by complex coacervation

(2015) Milla G. Santos et al.   FOOD CHEMISTRY

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

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

Preparation and characterization study of PPEES/chitosan composite membrane crosslinked with tripolyphosphate

(2014) Seema Shenvi et al.   DESALINATION

Chemical composition, antimicrobial property and microencapsulation of Mustard (Sinapis alba) seed essential oil by complex coacervation

(2014) Chao Peng et al.   FOOD CHEMISTRY

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

(2014) Bo Wang et al.   FOOD CHEMISTRY

Preparation of microcapsules by complex coacervation of gum Arabic and chitosan

(2013) Chloé Butstraen et al.   CARBOHYDRATE POLYMERS

Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

(2013) Asli Can Karaca et al.   FOOD CHEMISTRY

Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach

(2013) Ziming Yang et al.   FOOD CHEMISTRY

Flavour encapsulation in milk proteins – CMC coacervate-type complexes

(2013) T. Koupantsis et al.   FOOD HYDROCOLLOIDS

Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation

(2013) Yi Lv et al.   FOOD HYDROCOLLOIDS

Formation of electrostatic complexes involving mixtures of lentil protein isolates and gum Arabic polysaccharides

(2012) Felix N.A. Aryee et al.   FOOD RESEARCH 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

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

Synthesis and release studies of microalgal oil-containing microcapsules prepared by complex coacervation

(2011) Ka Zhang et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

A review of the progress in enzymatic concentration and microencapsulation of omega-3 rich oil from fish and microbial sources

(2011) Jaroslav A. Kralovec et al.   FOOD CHEMISTRY

Tannic acid cross-linked gelatin–gum arabic coacervate microspheres for sustained release of allyl isothiocyanate: Characterization and in vitro release study

(2011) Zhi-Qiang Zhang 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

Ferrous bisglycinate content and release in W1/O/W2 multiple emulsions stabilized by protein–polysaccharide complexes

(2009) R. Jiménez-Alvarado et al.   FOOD HYDROCOLLOIDS

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

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

Release properties of chemical and enzymatic crosslinked gelatin-gum Arabic microparticles containing a fluorescent probe plus vetiver essential oil

(2008) Ana S. Prata et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Formation and characterization of microcapsules by complex coacervation with liquid or solid aroma cores

(2008) Segolene Leclercq et al.   FLAVOUR AND FRAGRANCE JOURNAL

Optimization of cross-linking parameters during production of transglutaminase-hardened spherical multinuclear microcapsules by complex coacervation

(2007) Zhi-Jian Dong et al.   COLLOIDS AND SURFACES B-BIOINTERFACES