Effect of Polymer Concentration and Acidification Time on Olive Oil Microcapsules Obtained by Complex Coacervation
<p>Encapsulation of olive oil is an effective method to protect it against environmental deteriorative factors. In this research, olive oil microcapsules were produced by complex coacervation method. The objective was to examine the effect of gelatin and Arabic gum as shell materials, lactose...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2016-01-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/10226 |