Process optimization and physicochemical properties analysis of mustard oil microcapsules prepared by complex coacervation

CAO Yingying; BAO Xiaokang; ZHAO Nan; LIU Fei; FAN Wenguang; ZHAO Ping

doi:10.13995/j.cnki.11-1802/ts.026020

CAO Yingying, BAO Xiaokang, ZHAO Nan, LIU Fei, FAN Wenguang, ZHAO Ping

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 154-160.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 154-160. DOI: 10.13995/j.cnki.11-1802/ts.026020

Process optimization and physicochemical properties analysis of mustard oil microcapsules prepared by complex coacervation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 154-160 https://doi.org/10.13995/j.cnki.11-1802/ts.026020

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Received	Revised	Published
2020-10-28	2020-12-09	2021-07-15
Issue Date
2021-08-02

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