Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials
Bárbara da Silva Soares Telles, Carlos Wanderlei Piler de Carvalho, Edwin Elard Garcia‐Rojas
Topics & Concepts
CoacervatePectinTannic acidChemistryThermal stabilityChemical engineeringNuclear chemistryChromatographyFood scienceOrganic chemistryEngineeringMicroencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis