Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization
Loleny Tavares, Caciano Pelayo Zapata Noreña
Topics & Concepts
CoacervateWhey protein isolateThermogravimetric analysisGum arabicViscoelasticityThermal stabilityFourier transform infrared spectroscopyChemical engineeringDifferential scanning calorimetryMaterials scienceDynamic mechanical analysisChemistryWhey proteinChromatographyOrganic chemistryComposite materialPolymerThermodynamicsPhysicsEngineeringMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProteins in Food Systems