biopolymers

Publicação

Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization

Textural behavior of gels formed by rice starch and whey protein isolate: Concentration and crosshead velocities

Microencapsulation of sacha inchi oil using emulsion-based delivery systems

Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio

Rheological behavior and physical properties of aqueous solutions of carrageenan and acacia gum

Microencapsulation of sacha inchi oil (Plukenetia volubilis L.) using complex coacervation: Formation and structural characterization

Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation

Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization

Complex Coacervates Formed between Whey Protein Isolate and Carboxymethylcellulose for Encapsulation of β-Carotene from Sacha Inchi Oil: Stability, In Vitro Digestion and Release Kinetics