Complex coacervation of low methoxy pectin with three types of gelatins for the encapsulation of fish oil
Wenjie Zhang, Lijia Chen, Qiqi Bian, Huan Gong, Li Li, Zhengquan Wang, Xichang Wang, Jian Zhong
Topics & Concepts
CoacervateGelatinChemistryPectinChromatographyFood scienceFish oilFish <Actinopterygii>BiochemistryFisheryBiologyMicroencapsulation and Drying ProcessesElectrospun Nanofibers in Biomedical ApplicationsProteins in Food Systems