Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
Authors:
- Bertrand MuhozaBMBertrand Muhoza
- Shuqin XiaSXShuqin Xia
- Jibao CaiJCJibao Cai
- Xiaoming ZhangXZXiaoming Zhang
- Emmanuel DuhoranimanaEDEmmanuel Duhoranimana
- Jiakun SuJSJiakun Su
- 1 February 2019
- journal article
- research article
- Published by Elsevier in Food Hydrocolloids
- Vol. 87, 712-722
Abstract
No abstract availableKeywords
Funding Information
- National Key R & D Program (2016YFD0400801)
- National Natural Science Foundation of China (31471624)
- China Postdoctoral Science Foundation (2016M590413)
- Postdoctoral Research Project of Jiangxi Province (2016KY07)
- National First-class Discipline of Food Science and Technology (JUFSTR20180204)
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