Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation

标题
Gelatin and high methyl pectin coacervates crosslinked with tannic acid: The characterization, rheological properties, and application for peppermint oil microencapsulation
作者
关键词
-
出版物
FOOD HYDROCOLLOIDS
Volume 97, Issue -, Pages 105174
出版商
Elsevier BV
发表日期
2019-06-19
DOI
10.1016/j.foodhyd.2019.105174

向作者/读者发起求助以获取更多资源

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started