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Peer-reviewedCC BY-NC-ND 4.0LWT - Food Science and Technology

Optimization of core-shell capsules properties (Olive oil/alginate) obtained by dripping coextrusion process

  • Chanez Bennacef
  • Sylvie Desobry-Banon
  • Laurent Probst
  • Stéphane Desobry
Open at sourcePDFDOICite

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Cite

BibTeXRIS
BibTeX
@article{bennacef2026optimization,
  title = {{Optimization of core-shell capsules properties (Olive oil/alginate) obtained by dripping coextrusion process}},
  author = {Chanez Bennacef and Sylvie Desobry-Banon and Laurent Probst and Stéphane Desobry},
  journal = {LWT - Food Science and Technology},
  year = {2026},
  month = sep,
  doi = {10.1016/j.lwt.2022.113879},
  url = {https://hal.univ-lorraine.fr/hal-03880877v1},
  note = {CC BY-NC-ND 4.0},
}
RIS
TY  - JOUR
TI  - Optimization of core-shell capsules properties (Olive oil/alginate) obtained by dripping coextrusion process
AU  - Chanez Bennacef
AU  - Sylvie Desobry-Banon
AU  - Laurent Probst
AU  - Stéphane Desobry
PY  - 2026
DA  - 2026/09/08
JO  - LWT - Food Science and Technology
DO  - 10.1016/j.lwt.2022.113879
UR  - https://hal.univ-lorraine.fr/hal-03880877v1
SN  - 0023-6438
SN  - 1096-1127
ER  -