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The formation of heat-resistant flavor nanocapsules was achieved by gelatin and gum arabic based complex coacervation. The colloidal behavior of complexes was investigated using turbidity titration (600 nm) with the help of an in situ acidifier – glucono-δ-lactone. The soluble complexes formed at a quite narrow pH range, and pH 4.80 under the mixing ratio of 1:1 (gelatin/gum arabic, w/w) was favorable...
The coacervates of gelatin (G) and gum arabic (GA) were prepared in order to elucidate their pH-dependent complexation mechanism. Three biopolymers mixing ratios (MRs) (G/GA of 2:1, 1:1 and 1:2, w/w) were chosen to disclose their individual coacervates transition pattern for morphology and size distribution. The results showed that with pH decline, the coacervates became larger for the MR of 1:1 and...
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