Koo, Song Yi Cha, Kwang Hyun Song, Dae-Geun Chung, Donghwa Pan, Cheol-Ho 2024-01-20T10:30:27Z 2024-01-20T10:30:27Z 2021-09-04 2014-03 0950-5423 https://pubs.kist.re.kr/handle/201004/127058 English WILEY-BLACKWELL COLLOIDAL DELIVERY-SYSTEMS WATER-SOLUBLE PROTEIN RELEASE CHARACTERISTICS ENCAPSULATION IMMOBILIZATION NUTRACEUTICALS MICROCAPSULES NANOEMULSIONS MICROSPHERES FORMULATIONS Microencapsulation of peppermint oil in an alginate-pectin matrix using a coaxial electrospray system Article 10.1111/ijfs.12358 1 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v.49, no.3, pp.733 - 739 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 49 3 733 739 scie scopus 000331358900011 2-s2.0-84894233590 Food Science & Technology Food Science & Technology Article COLLOIDAL DELIVERY-SYSTEMS WATER-SOLUBLE PROTEIN RELEASE CHARACTERISTICS ENCAPSULATION IMMOBILIZATION NUTRACEUTICALS MICROCAPSULES NANOEMULSIONS MICROSPHERES FORMULATIONS Alginate Electrospray system Encapsulation Pectin Peppermint oil