ArticleFoods (Basel, Switzerland)2023
Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Encapsulation of Nigella sativa Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic.Journal of food science · 2026Article
- Interfacial and Rheological Characterization of High Acyl Gellan Gum-Sodium Caseinate Emulsions Under Varying pH Conditions.Foods (Basel, Switzerland) · 2026Article
- Mucoadhesive Chitosan-Gellan Gum Nanoparticles for Rifampicin Delivery: Taguchi Optimization and In Vitro Release Behavior.Pharmaceutics · 2026Article
- Hyaluronic Acid Improves Stability in Ovalbumin-Tea Polyphenol Pickering Particle-Stabilized Gel-like HIPEs via Interfacial Reinforcement.Gels (Basel, Switzerland) · 2026Article
- Enhancing low-fat frankfurter texture and sensory properties with almond protein emulsion gels.Food chemistry: X · 2026Article
- Starch Aldehyde-Theaflavin Conjugate: Synthesis, Structure, and Antioxidant and Antimicrobial Activities.Foods (Basel, Switzerland) · 2026Article
- Complex enzyme hydrolysis of okara to enrich soluble dietary fiber and peptides and insights into the dietary fiber-protein interaction mechanism.Current research in food science · 2026Article
- Characterization and antidiabetic activity of cinnamon essential oil emulsion encapsulated by complex coacervation between gelatin and soluble fraction of tragacanth gum.Food chemistry: X · 2025Article
- Biomimetic Silk Nanoparticle Manufacture: Calcium Ion-Mediated Assembly.ACS biomaterials science & engineering · 2025Article
- Development of Extrudable Hydrogels Based on Carboxymethyl Cellulose-Gelatin Complex Coacervates.Gels (Basel, Switzerland) · 2025Article
- pH-Dependent Extraction of Antioxidant Peptides from Red SeaweedMarine drugs · 2024Article
- Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
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Abstract
The exceptional biocompatibility of emulsion systems that rely on stabilizing protein-polysaccharide particles presents extensive possibilities for the transportation of bioactive carriers, making them highly promising for various biological applications. The current work aimed to explore the phenomenon of complex coacervation between sesame protein isolate (SPI) and four distinct polysaccharides, namely, Arabic gum (GA), carrageenan (CAR), sodium carboxymethyl cellulose (CMC), and sodium alginate (SA). The study objective was achieved by fabricating emulsions through the blending of these polymers with oil at their maximum turbidity level (φ = 0.6), followed by the measurement of their rheological properties. The turbidity, ζ-potential, and particle size were among the techno-parameters analyzed to assess the emulsion stability. The microstructural characterization of the emulsions was conducted using both transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Furthermore, the functional properties were examined using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). The SPI incorporated with SA, CMC, and CAR reached the maximum turbidity (0.2%
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