Preparation of Microcapsules and Half Life of the Kiwi Fruit Seed Oil by Complex Coacervation
نویسندگان
چکیده
منابع مشابه
effect of polymer concentration and acidification time on olive oil microcapsules obtained by complex coacervation
encapsulation of olive oil is an effective method to protect it against environmental deteriorative factors. in this research, olive oil microcapsules were produced by complex coacervation method. the objective was to examine the effect of gelatin and arabic gum as shell materials, lactose as cryprotectant, and different acidification times on microencapsulation efficiency of olive oil. arabic ...
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ژورنال
عنوان ژورنال: American Journal of Plant Sciences
سال: 2017
ISSN: 2158-2742,2158-2750
DOI: 10.4236/ajps.2017.82015