Abstract Complex formation (leading to either coacervation or precipitation) offers a tool generate plant-based novel food structures and textures. This study investigated the of complexes between soluble pea proteins apple pectin upon varying protein-to-pectin ratio ( r = 2:1 10:1), pH (3–7), temperature (25 85 °C) with total biopolymer concentration set 1% (w/w). The results showed that predo...

The Lime oil of Citrus aurantifolia was microencapsulated by coacervation technique employing gelatine and alginates as the shells, calcium chloride cross linker. Optimization core/shell ratio, speed temperature stirring carried out. Structure shape microcapsules were characterized particle size analyzer (PSA) scanning electron microscope (SEM) respectively. properties such as, yield, distribut...