Microencapsulation of vitamin E by gelatin-high/low methoxy pectin complex coacervates: Effect of pH, pectin type, and protein/polysaccharide ratio

作者：Xi Zhou, Xianchao Feng, Wenjing Qi, Zhang Jing, Lin Chen · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.109794 · 被引用次数：34 · 研究领域：Microencapsulation and Drying Processes、Pickering emulsions and particle stabilization、Proteins in Food Systems