Gharsallaoui, A., Saurel, R., Chambin, O., Cases, E., Voilley, A. and Cayot, P. (2010) Utilisation of Pectin Coating to Enhance Spray-Dry Stability of Pea Protein-Stabilised Oil-in-Water Emulsions. Food Chemistry, 122, 447-454.
https://doi.org/10.1016/j.foodchem.2009.04.017

has been cited by the following article:

• TITLE: Preparation of Microcapsules Containing Camellia Oil with Heterocoagulation between Chitosan and Oleic Acid

  AUTHORS: Natsukaze Saito, Yoshinari Taguchi, Masato Tanaka

  KEYWORDS: Microencapsulation, Camellia Oil, Heterocoagulation, Hair Dressing Material, Fatty Acid

  JOURNAL NAME: Journal of Cosmetics, Dermatological Sciences and Applications, Vol.8 No.1, March 13, 2018

  ABSTRACT: It was tried to microencapsulate camellia oil using heterocoagulation between fatty acid dissolved in camellia oil and chitosan dissolved in the continuous water phase. Oleic acid as a fatty acid was dissolved in camellia oil in order to certainly form the microcapsule shell made from oleic acid and chitosan. The microcapsules were observed with optical microscope and characterized about the diameters, ζ-potential, FTIR analysis and adhesion feature on human hair. Microcapsules with the mean diameter in the range from ca. 1.5 μm to 4.5 μm could be prepared with the preparation method presented in this study. The oil droplets of camellia oil charged negatively to be -54.6 mV and the microcapsules charged positively to be 59.6 mV. The microcapsules adhered well on the negatively charged human hair and were kept stably before and after drying at room temperature for 24 h and blowing.