Microencapsulation of organosulfur compounds from garlic oil using β-cyclodextrin and complex of soy protein isolate and chitosan as wall materials: A comparative study
Loleny Tavares, Lúcia Santos, Caciano Pelayo Zapata Noreña
Topics & Concepts
CoacervateSoy proteinChitosanCyclodextrinOrganosulfur compoundsChemistryChemical engineeringSolubilityDynamic mechanical analysisYield (engineering)ViscoelasticityDynamic modulusFood scienceChromatographyMaterials scienceOrganic chemistryComposite materialSulfurPolymerEngineeringMicroencapsulation and Drying ProcessesGarlic and Onion StudiesProteins in Food Systems