Microencapsulation of dodecyl acetate by complex coacervation of whey protein with acacia gum and its release behavior

2012 ◽  
Vol 23 (7) ◽  
pp. 847-850 ◽  
Author(s):  
You Tong Yu ◽  
Li Na Liu ◽  
Xiao Li Zhu ◽  
Xiang Zheng Kong
Keyword(s):  
Whey Protein ◽  
Dodecyl Acetate ◽  
Complex Coacervation ◽  
Release Behavior ◽  
Acacia Gum

Influence of main whey protein components on the mechanism of complex coacervation with Acacia gum

2015 ◽  
Vol 481 ◽  
pp. 367-374 ◽  
Author(s):  
Delphine Ach ◽  
Stéphanie Briançon ◽  
Vincent Dugas ◽  
Jocelyne Pelletier ◽  
Guy Broze ◽  
...  
Keyword(s):  
Whey Protein ◽  
Complex Coacervation ◽  
Acacia Gum ◽  
Protein Components

Fabrication of curcumin-loaded whey protein microgels: Structural properties, antioxidant activity, and in vitro release behavior

LWT ◽  
2019 ◽  
Vol 103 ◽  
pp. 94-100 ◽  
Author(s):  
Mehdi Mohammadian ◽  
Maryam Salami ◽  
Shima Momen ◽  
Farhad Alavi ◽  
Zahra Emam-Djomeh
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Structural Properties ◽  
In Vitro Release ◽  
Release Behavior ◽  
Vitro Release

Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium

1999 ◽  
Vol 13 (6) ◽  
pp. 483-496 ◽  
Author(s):  
C. Schmitt ◽  
C. Sanchez ◽  
F. Thomas ◽  
J. Hardy
Keyword(s):  
Aqueous Medium ◽  
Complex Coacervation ◽  
Acacia Gum ◽  
Β Lactoglobulin

Effect of heat and shear on ?-lactolobulin-acacia gum complex coacervation

Food Colloids ◽  
2007 ◽  
pp. 332-342 ◽  
Author(s):  
Christian Sanchez ◽  
Severine Despond ◽  
Christophe Schmitt ◽  
Joel Hardy
Keyword(s):  
Complex Coacervation ◽  
Acacia Gum

Structural modification of ?-lactoglobulin as induced by complex coacervation with acacia gum

Food Colloids ◽  
2007 ◽  
pp. 323-331 ◽  
Author(s):  
Christophe Schmitt ◽  
Christian Sanchez ◽  
Severine Despond ◽  
Denis Renard ◽  
Paul Robert ◽  
...  
Keyword(s):  
Structural Modification ◽  
Complex Coacervation ◽  
Acacia Gum
Sign in / Sign up

Export Citation Format

Share Document