2020•Journal of Food EngineeringOpen access

Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration

Sungil Ferreira, Vânia Regina Nicoletti

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Key concepts: Coacervate, Gelatin, Gum arabic, Emulsion, Arabic, Polymer, Chemical engineering, Chemistry

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Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration — Research Paper | ScholarLens