Effect of the crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation

Zhu, Hongguang; Wu, Sisi; Zhang, Zifan; Ma, Tiezheng

doi:10.1039/d2fo01875f

Food Funct.

2022

DOI: 10.1039/d2fo01875f

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Effect of the crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation

Hongguang Zhu

Sisi Wu

Zifan Zhang

et al.

Abstract: The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...

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Cited by 3 publications

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Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation

Wang,

Wu,

Yang

et al. 2025

Food Chemistry

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Effect of the crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation

Abstract: The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...

Cited by 3 publications

References 52 publications

Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation

Dual cross-linking with tannic acid and transglutaminase improves microcapsule stability and encapsulates lemon essential oil for food preservation

Spray-and freeze-drying of microcapsules prepared by complex coacervation method: A review

Coenzyme Q10-loaded microcapsules stabilized by glyceryl monostearate and soy protein isolates-flaxseed gum: Characterization, in vitro release and digestive behavior

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