The DOI matches its Crossref record.
Complex Coacervates for Thermally Sensitive Controlled Release of Flavor Compounds
Abstract
To improve the appeal of frozen baked foods upon heating, we have encapsulated flavor oil in complex coacervate microcapsules using gelatin and gum Arabic. Variation of polyion concentrations and homogenization rate affected particle morphology, size distribution, and oil release upon heating. Release of the oil from formulations was determined by a simple spectroscopic method based on separation of oil labeled with a lipophilic dye from unaffected particles. When heated to 100 degrees C or higher, univesicular microcapsules (prepared with a lower homogenization rate) released almost all of the encapsulated oil, while multivesicular microcapsules (produced by high homogenization rates) resulted had lesser degrees of release. The oil remained encapsulated during 4 weeks of storage at 4 and -20 degrees C (freezing and thawing) but was released by exposure to 100 mM NaCl at room temperature. When particles were cooled after releasing their oil content, the oil was re-encapsulated.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
Gómez-Guillén, M. C., Giménez, B., López-Caballero, M. E., & Montero, M. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.007 · Cited by 2,052
Protein/polysaccharide complexes and coacervates in food systems
Schmitt, C., & Turgeon, S. L. (2011) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2010.10.001 · Cited by 874
Edible Films and Coatings for Food Applications
(2009) · Springer eBooks · doi:10.1007/978-0-387-92824-1 · Cited by 781
Protein–polysaccharide complexes and coacervates
Turgeon, S. L., Schmitt, C., & Sanchez, C. (2007) · Current Opinion in Colloid & Interface Science · doi:10.1016/j.cocis.2007.07.007 · Cited by 649
Complex coacervation: Principles, mechanisms and applications in microencapsulation
Timilsena, Y. P., Akanbi, T. O., Khalid, N., Adhikari, B., & Barrow, C. J. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.10.144 · Cited by 607
Metadata
- Authors
- Yeo, Y., Bellas, E., Firestone, W., Langer, R., & Kohane, D. S.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-08-17
- Volume
- 53
- Issue
- 19
- Pages
- 7518-7525
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2051097270
- Cited by
- 208
- References
- 0
- FWCI
- 6.43
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Complex Coacervates for Thermally Sensitive Controlled Release of Flavor Compounds. https://app.cochat.ai/papers/10.1021/jf0507947
- The paper
- Yeo, Y., Bellas, E., Firestone, W., Langer, R., & Kohane, D. S. (2005). Complex Coacervates for Thermally Sensitive Controlled Release of Flavor Compounds. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0507947
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
