食品与发酵工业2011，Vol.37Issue(1)：16-20,25,6.
不同壁材浓度的复合凝聚橘油微胶囊制备过程中的形态变化
Morphology Change of Coacervate Orange Oil Microcapsules with Different Concentration of the Wall Material
摘要
Abstract
The morphology changes during preparing process of coacervate microcapsules was mainly investigated in the paper. Furthermore, the effect of morphology and loading of microcapsules on the release was extensively discussed. The experimental results showed that when wall material concentration was not more than 1％, coacervate microcapsules remained spherical and multinuclear structure during the whole preparing process. However, the microcapsules accumulated during coacervation and gelation process made the morphology of microcapsules turn irregular. Compared with loading, the effect of morphology of microcapsules on orange oil release was more significant. Overall, with excellent controlled-release characteristics of the coacervate spherical multinuclear microcapsules, the optimum wall material concentration was 1％.关键词
微胶囊/复合凝聚/橘油/形态/释放引用本文复制引用
董志俭,杨兵,马勇,齐凤元,宋立,冯彦博..不同壁材浓度的复合凝聚橘油微胶囊制备过程中的形态变化[J].食品与发酵工业,2011,37(1):16-20,25,6.基金项目
2009年渤海大学科研基金项目(BSQD2009028) （BSQD2009028）
