Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic

By Junxia Xiao, Haixia Yu, Y. Jian. 2011

352 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/aeac67058b77a9eeaf06766f63428a5e3135ecfe

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In Food Science

1. B. Adhikari
2. Kalyan Das
3. N. Choudhury
4. Murlidhar Meghwal

Citations in the corpus

• Preparation and characterization of chia seed protein isolate–chia seed gum complex coacervates (2016, positive): “CPI and CSG stock solutions were prepared according to Klemmer et al. (2012)0s methodwith slight modification.”
• Microencapsulation: An overview on concepts, methods, properties and applications in foods (2021, methodology): “Sweet orange oil was encapsulated by Jun-xia et al. (2011) by coacervation using soybean protein isolate (SPI) as the wall material.”
• Vegetable proteins in microencapsulation: a review of recent interventions and their effectiveness (2013, background): “When active hydrophobic core concentration exceeds 50% w/w, a decrease in process efficiency is generally observed (Lazko et al., 2004a; Mendanha et al., 2009; Rusli et al., 2006; Jun-xia et al., 2011).”