Concepedia

Structural and physical properties of spray-dried fish oil microcapsules via pea protein isolate based emulsification or complex coacervation with sugar beet pectin

Qiang Wang, Yuejie Xie, Xiong Zheng-wei, Xiaolu Gu, Xuyuan Nie, Lan Yang, Bingcan Chen

Journal of Food Engineering · 2022 · 22 citations · 38 references

DOI

Concepts

References

38

The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

Sri Haryani Anwar, Benno Kunz · Journal of Food Engineering · 2011 · 320 citations

, , +5

Complex coacervation of soybean protein isolate and chitosan

Guoqing Huang, Yan‐Ting Sun, Jun‐Xia Xiao et al. · Food Chemistry · 2012 · 305 citations

, , +10

Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

Jeonghee Surh, Eric A. Decker, David Julian McClements · Food Hydrocolloids · 2005 · 295 citations

, , +3

Effect of pH, Salt, and Biopolymer Ratio on the Formation of Pea Protein Isolate−Gum Arabic Complexes

Shuanghui Liu, Nicholas H. Low, Michael T. Nickerson · Journal of Agricultural and Food Chemistry · 2009 · 228 citations

Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions

Fengchao Zha, Shiyuan Dong, Jiajia Rao et al. · Food Chemistry · 2019 · 227 citations

, , +11