Encapsulation of amino acids in water-in-oil-in-water emulsions stabilized by gum arabic and xanthan gum
Yujie Su, Yujia Sun, David Julian McClements, Cuihua Chang, Junhua Li, Wen Xiong, Yuanyuan Sun, Yundan Cai, Luping Gu, Yanjun Yang
Topics & Concepts
EmulsionXanthan gumGum arabicChemistryChromatographySolubilityChemical engineeringAmino acidFood scienceOrganic chemistryMaterials scienceRheologyBiochemistryEngineeringComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesPolysaccharides Composition and Applications