Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles
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Title
Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles
Authors
Keywords
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Journal
Food and Bioprocess Technology
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-12-04
DOI
10.1007/s11947-019-02375-y
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