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Effect of pH on Morphology and Property of Microcapsule Encapsulating Peppermint Oil by Coacervation
Key words: microcapsule; coacervation; coacervate; gelling property; thixotropy; Zeta potential
Dong Zhi-jian , Xia Shu-qin , Jia Cheng-sheng , Zhang Xiao-ming , Xu Shi-ying . Effect of pH on Morphology and Property of Microcapsule Encapsulating Peppermint Oil by Coacervation[J]. Food and Fermentation Industries, 2010 , 36(06) : 57 -61 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.011
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