Effect of the Reaction Volume on the Microencapsulation of Pequi (caryocar Coriaceum Wittm.) Oil by Complex Coacervation
The oil from Pequi pulp, also known as pequi oil (PO) is a promising bioactive for the food industry, and complex coacervation is a simple encapsulation method to improve its stability and use as a food ingredient. The high reaction volume used is considered a challenge to microcapsule production by...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2019-05-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/9840 |