Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio
Xi Zhou, Xianchao Feng, Wenjing Qi, Zhang Jing, Lin Chen
Topics & Concepts
CoacervatePectinGelatinChemistryPolysaccharideGlutaraldehydeNuclear chemistryChromatographyFood scienceBiochemistryMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilizationProteins in Food Systems