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

Food ChemistryFood ColloidPeppermint Oil MicroencapsulationBiopolymer GelEngineeringTannic AcidHigh Methyl PectinMicro-encapsulationFood EngineeringPolymer ChemistryBiomolecular EngineeringEmulsionHealth Sciences