Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin

Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin

This is the first report on utilizing hydrolyzed karaya gum (HKG) as a novel polyanion material for complex coacervation with gelatin A. With negative zeta potentials at pH > 2.5, HKG formed the complex coacervate with a maximum yield at pH 3.75 and 1 : 1 HKG:gelatin ratio. The optimal complex co...

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Bibliographic Details
Main Authors:	My Lan Nguyen Le, Hang Nga Le Thi, Vinh Tien Nguyen
Format:	Article
Language:	English
Published:	Wiley 2021-01-01
Series:	Journal of Food Quality
Online Access:	http://dx.doi.org/10.1155/2021/5593065
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