Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability
Jingyi Mu, Rongsuo Hu, Yu‐Mei Tang, Wenjiang Dong, Zhenzhen Zhang
Topics & Concepts
CoacervatePolysaccharideChemistrySoy proteinEmulsionSodium alginateSodiumLipid oxidationBiopolymerChemical engineeringFourier transform infrared spectroscopyKineticsChromatographyFood scienceOrganic chemistryPolymerAntioxidantEngineeringPhysicsQuantum mechanicsMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis