Zobrazeno 1 - 10
of 2 428
pro vyhledávání: '"Complex Coacervation"'
Autor:
Tariq, Zeeshan, Izhar, Fatima, Malik, Mumtaz Hasan, Oneeb, Muhammad, Anwar, Faiza, Abbas, Mudassar, Khan, Asfandyar
Publikováno v:
Research Journal of Textile and Apparel, 2022, Vol. 28, Issue 3, pp. 337-349.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/RJTA-04-2022-0046
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-15 (2024)
Abstract In this work, microcapsules were developed by the complex coacervation of sodium caseinate and pectin as a carrier for saffron extract. Parameters such as Zeta potential, dynamic light scattering, and microscopic techniques were investigated
Externí odkaz:
https://doaj.org/article/8584d0ae9dc54eaf94271309fc449445
Autor:
Adela Mora-Gutierrez, Maryuri T. Núñez de González, Selamawit Woldesenbet, Rahmat Attaie, Yoonsung Jung
Publikováno v:
Dairy, Vol 5, Iss 2, Pp 308-315 (2024)
Mastitis-causing bacteria can establish persistent infections in the mammary glands of commercially important dairy animals despite the presence of strong specific humoral and cellular immune mechanisms. We investigated the effect of vitamin D3 in th
Externí odkaz:
https://doaj.org/article/01350583b19744b4a3947a00d27a72c6
Autor:
Hamed Jamshidian, Ali Rafe
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-14 (2024)
Abstract d-limonene is a volatile compound widely used in food flavorings, but it is chemically unstable in the presence of air, light, moisture, and high temperatures. Coacervation is a well-established technique which involves the formation of biop
Externí odkaz:
https://doaj.org/article/94a89eda0dbc485d93a14758cca3f46b
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100519- (2024)
Chitosan and Prunus armeniaca gum exudate complex coacervation was developed to encapsulate the flaxseed oil (FSO), which is high in polyunsaturated fatty acids (PUFAs). Flaxseed oil microcapsules were produced by complex coacervation method using ch
Externí odkaz:
https://doaj.org/article/51967da1c1d742bcb8318d8b70743773
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 8, Iss , Pp 100540- (2024)
The study investigates the complex coacervation process of sodium alginate (SA) and chitosan (CS), aiming to optimize the yield of coacervates formed from these marine polysaccharides. Structural interactions between SA and CS were analyzed across va
Externí odkaz:
https://doaj.org/article/c72dd361dd5045e5b95c891eed55b8db
Akademický článek
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Autor:
Luana Gabrielle Correa, Talita Kato, Vanessa Cipriani Giuliangeli, Alex Sanches Torquato, Marianne Ayumi Shirai
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100649- (2024)
This work aimed to add chia and linseed oils in microencapsulated and free forms (nonmicroecapsulated) as sources of omega 3 fatty acids in fruit juice and to analyze their physical-chemical, microbiological and sensory acceptance. The lipid profiles
Externí odkaz:
https://doaj.org/article/149c4c1ec8d645dbbd8119a53e64b41c
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100174- (2024)
The present work was planned to optimize extraction process of phenolics, flavonoids, monomeric anthocyanin and antioxidants from black rice bran using Ultrasound-assisted extraction and finally utilize it for encapsulation using double emulsion coac
Externí odkaz:
https://doaj.org/article/f949503bbf624d00a5d2c10ec33577bf
Publikováno v:
Foods, Vol 13, Iss 20, p 3281 (2024)
Lactoferrin, lysozyme, and gelatin are three common basic proteins known for their ability to interact with acidic proteins (lactoglobulin, ovalbumin, casein, etc.) and form various supramolecular structures. Their basic nature makes them highly prom
Externí odkaz:
https://doaj.org/article/2a6a149884e144c98a866e8f7114fd09