Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

Food grade sunflower oil was microencapsulated using cold water fish gelatine (FG)–gum arabic (GA) complex coacervation in combination with a batch stirred cell or continuous pulsed flow membrane emulsification system. Oil droplets with a controllable median size of 40–240 μm and a particle span as...

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Bibliographic Details
Main Authors: Emma Piacentini, L. Giorno, Marijana Dragosavac, Goran T. Vladisavljevic, Richard Holdich
Format: Default Article
Published: 2013
Subjects:
Chemical engineering not elsewhere classified
Membrane emulsification
Complex coacervation
Microcapsules
Oil encapsulation
Fish gelatine
Emulsifying
Microencapsulation
Gelatin
Gum arabic
Chemical Engineering not elsewhere classified
Online Access:https://hdl.handle.net/2134/18699
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