Nowadays, many consumers prefer foods with a high content of nutraceuticals that
contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more …

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

Gums, which for the most part are water-soluble polysaccharides, can interact with water to
form viscous solutions, emulsions or gels. Their desirable properties, such as flexibility …

Microencapsulation by complex coacervation using proteins and polysaccharides has
attracted much attention due to high payload, high encapsulation efficiency, high thermal …

This study aimed to design mixed hydrogels composed of whey protein aggregates (WPA)/k-
carrageenan with a tailored microstructure to protect curcumin within the upper …

This paper briefly introduces the preparation and application of flavour and essential oils
microcapsules based on complex coacervation technology. The conventional encapsulating …

The aim of this work was to evaluate the influence of high-intensity ultrasound (HIUS)
treatment on whey protein isolate (WPI) molecular structure as a previous step for complex …

The aim of this paper was to explore the synergistic mechanism of the novel Pickering
emulsion gels stabilized by zein hydrolysate (ZH, low DH of 5%)-chitin nanocrystals (CNCs) …

Developing green and facile approaches to produce nanostructures suitable for bioactives,
nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries …

The pH and temperature sensitivity of the natural blue pigment phycocyanin from Arthrospira
platensis limits its application as food colorant. This study examines the effect of protein …