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Drug Development and Industrial Pharmacy Volume 18, 1992 - Issue 1
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Research Article

Effect of gelatin properties in complex coacervation processes

H. J. W. Peters Pharm. Develop. Dept., Duphar B.V., P.O. Box 900, 1380, Weesp, DA, the Netherlands
,
E. M.G. van Bommel Pharm. Develop. Dept., Duphar B.V., P.O. Box 900, 1380, Weesp, DA, the Netherlands
&
J. G. Fokkens Pharm. Develop. Dept., Duphar B.V., P.O. Box 900, 1380, Weesp, DA, the Netherlands
Pages 123-134 | Published online: 20 Oct 2008

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Read on this site (3)

Sri Yuliani, Bhesh Bhandari, Rulande Rutgers & Bruce D'Arcy. (2004) Application of Microencapsulated Flavor to Extrusion Product. Food Reviews International 20:2, pages 163-185.
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Varaporn Buraphacheep Junyaprasert, Ampol Mitrevej, Nuttanan Sinchaipanid, Prapaporn Boonme & Dale Eric Wurster. (2001) Effect of Process Variables on the Microencapsulation of Vitamin A Palmitate by Gelatin-Acacia Coacervation. Drug Development and Industrial Pharmacy 27:6, pages 561-566.
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R. Daniels & E. M. Mittermaier. (1995) Influence of pH adjustment on microcapsules obtained from complex coacervation of gelatin and acacia. Journal of Microencapsulation 12:6, pages 591-599.
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Articles from other publishers (10)

Tuna Baydin, Olav A. Aarstad, Morten J. Dille, Magnus N. Hattrem & Kurt I. Draget. (2022) Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes. Food Hydrocolloids 127, pages 107535.
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Skelte G. Anema. (2021) Spontaneous interaction between whey protein isolate proteins and lactoferrin: Effect of heat denaturation. International Dairy Journal 113, pages 104887.
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Setareh Ghorban Shiroodi & Y. Martin Lo. (2015) The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel. Journal of Dairy Research 82:04, pages 506-512.
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P.R. Sarika, Anupama Pavithran & Nirmala Rachel James. (2015) Cationized gelatin/gum arabic polyelectrolyte complex: Study of electrostatic interactions. Food Hydrocolloids 49, pages 176-182.
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Yadong Yang, Mohammad Anvari, Cheol-Ho Pan & Donghwa Chung. (2012) Characterisation of interactions between fish gelatin and gum arabic in aqueous solutions. Food Chemistry 135:2, pages 555-561.
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Yashwant PathakXiaoqing Yang, Yuping Huang & Qingrong Huang. 2011. Handbook of Nutraceuticals Volume II. Handbook of Nutraceuticals Volume II 407 433 .
Cornelus G. de Kruif, Fanny Weinbreck & Renko de Vries. (2004) Complex coacervation of proteins and anionic polysaccharides. Current Opinion in Colloid & Interface Science 9:5, pages 340-349.
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V Ducel, J Richard, P Saulnier, Y Popineau & F Boury. (2004) Evidence and characterization of complex coacervates containing plant proteins: application to the microencapsulation of oil droplets. Colloids and Surfaces A: Physicochemical and Engineering Aspects 232:2-3, pages 239-247.
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C. Schmitt, C. Sanchez, F. Thomas & J. Hardy. (1999) Complex coacervation between β-lactoglobulin and acacia gum in aqueous medium. Food Hydrocolloids 13:6, pages 483-496.
Crossref
J.G. Nairm. 1995. Advances in Pharmaceutical Sciences Volume 7. Advances in Pharmaceutical Sciences Volume 7 93 219 .

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