tlooto
Sign up
Microencapsulation and Drying ProcessesProteins in Food SystemsFood Chemistry and Fat Analysis

Modification of black bean protein isolate-gum Arabic coacervates by Maillard conjugation and tannic acid cross-linking for stable citronella oil microencapsulation

H. Mao, Cong Wang, Benu Adhikari, Jie Chen, Liwei Fu, Liqing Qiu

2026.5.1Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2026.104609

Abstract

Abstract is not available.

Citation format

MAO, H., et al. Modification of black bean protein isolate-gum arabic coacervates by maillard conjugation and tannic acid cross-linking for stable citronella oil microencapsulation. Innovative Food Science & Emerging Technologies, 2026, 111: 104609.