Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin

<div>Influence of Tween 80 concentration on the size distribution of HKG-gelatin complex particles.</div>

Journal of Food Quality

Figure 5: Hydrolyzed Karaya Gum: Gelatin Complex Coacervates for Microencapsulation of Soybean Oil and Curcumin 