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	<title>complex coacervation &#8211; BIOENGINEER.ORG</title>
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		<title>Microcapsules Made of Soy Protein and Chitosan Keep Salted Bamboo Shoots Fresh Longer</title>
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		<pubDate>Sat, 17 Oct 2026 21:49:52 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[chitosan]]></category>
		<category><![CDATA[clean label]]></category>
		<category><![CDATA[complex coacervation]]></category>
		<category><![CDATA[food microbiology]]></category>
		<category><![CDATA[Food preservation]]></category>
		<category><![CDATA[microencapsulation]]></category>
		<category><![CDATA[Natural antimicrobials]]></category>
		<category><![CDATA[Phyllostachys glauca]]></category>
		<category><![CDATA[salted bamboo shoots]]></category>
		<category><![CDATA[soy protein isolate]]></category>
		<category><![CDATA[sustained release]]></category>
		<category><![CDATA[ε-polylysine hydrochloride]]></category>
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					<description><![CDATA[Researchers encapsulated ε-polylysine hydrochloride in soy protein–chitosan microcapsules that cut microbial counts in salted bamboo shoots by 96.1 percent while preserving texture and color.]]></description>
		
		
		
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