Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic
LWT - Food Science and Technology, ISSN: 0023-6438, Vol: 53, Issue: 1, Page: 218-224
2013
- 48Citations
- 90Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of the wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) and analyzing the results by response surface methodology (RSM). The only dependent variable capable of obtaining a mathematical model was encapsulation process yield, which has a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). The trials C12 (1.5:1.0 SPI:GA; 1.0:1.0 wall:core; 6.0 UA of TG/g) and C14 (1.5:1.0 SPI:GA; 2.0:1.0 wall:core; 10.0 UA of TG/g) would have to add 0.40 g or 0.45 g of microcapsules to 100 g or 100 mL portions of foods for them to be considered as having functional properties, respectively.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S002364381300073X; http://dx.doi.org/10.1016/j.lwt.2013.02.017; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84876710068&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S002364381300073X; https://dx.doi.org/10.1016/j.lwt.2013.02.017
Elsevier BV
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