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Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability

Food ChemistryEngineeringBiochemistryNatural SciencesBiocatalysisBiochemical EngineeringBiotechnologyPectin Complex CoacervatesHemicellulosePolysaccharideEnzymatic ModificationThermal StabilityPectin Esterification DegreeBiomolecular Engineering