The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating
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DOI: 10.1093/ijfood/vvae005
Abstract: Gelatine-gum Arabic coacervated microcapsules were prepared using complex coacervation followed by spray drying, with L-carvone, limonene, or hexyl salicylate encapsulated as a model flavour or fragrance oil. The influences of different types of core oil… read more here.
Keywords: encapsulation efficiency; microcapsules prepared; core; oil ... See more keywords