Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

By Z. Dong, Yong Ma, Khizar Hayat, C. Jia, S. Xia, Xiaoming Zhang. 2011

199 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/9a6060008309db1b54ccf68f702022381ba18f22

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In Food Science

1. Kalyan Das
2. N. Choudhury
3. Murlidhar Meghwal

Citations in the corpus

• Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation (2014, unknown): “These fabricated microparticles confer great application in the fields of food (Dong et al., 2011; Weinbreck, Minor, & De Kruif, 2004; Yeo, Bellas, Firestone, Langer, & Kohane, 2005) and pharmaceutical (Huang, Cheng, Yu, Tsai, & Cham, 2007; Lee & Rosenberg, 2000).”
• Microencapsulation: An overview on concepts, methods, properties and applications in foods (2021, background): “Similarly, Dong et al. (2011), while studying about the microcapsules with peppermint oil as the core material, produced by complex coacervationmethod reported thatmultinuclear microcapsules were formedwithmany emulsion droplets being encapsulated by coacervates.”