Probiotic strains are claimed to confer health benefits to human organisms when consumed
in adequate amounts. Thus, over the last decades there has been an increased interest in …

Micro-and nanoencapsulation is an emerging technology in the food field that potentially
allows the improvement of food quality and human health. Bio-based delivery systems of …

Complex coacervation is a liquid-liquid phase separation phenomenon occurring between
oppositely charged biopolymers through electrostatic interaction. Coacervates are generally …

In this study, emulsion gels were constructed by ionic gelation method using egg yolk
granules/sodium alginate bilayers emulsion. In particular, the main driving force of the …

The aim of this work was to characterize the complexes lysozyme (Lyso)/xanthan gum (XG)
and ovalbumin (Ova)/xanthan gum in terms of their physicochemical properties and to study …

The complexation mechanism of gelatin (G) and carboxymethyl cellulose (CMC) and their
coacervates formation process were studied as a function of pH and protein (Pr) to …

The fabrication of simple and core–shell polymer microparticles is of great importance due to
their wide range of industrial applications, such as in the food industry, cosmetics, and drug …

Complex coacervates are self-assembly structures with many potential functional properties.
Coacervates are mainly fabricated from proteins and polysaccharides and therefore they …

Essential oils (EOs) and their main constituents, the terpenes, are widely studied, mostly
relating to their antioxidant ability and bioactivity, such as antimicrobial, anticancer, anti …

Formation of ovalbumin-pectin coacervate complexes was analyzed in various NaCl
concentrations and with various protein: polysaccharide ratios by isothermal titration …