Gelling Agents, Micro and Nanogels in Food System Applications-Reference-Cited by-同舟云学术

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Gelling Agents, Micro and Nanogels in Food System Applications

Published:2022 Issue: Volume: Page:153-167
ISSN:
Container-title:Application of Nanotechnology in Food Science, Processing and Packaging
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Author:

Munir Neelma,Hasnain Maria,Waqif Huma,Adetuyi Babatunde Oluwafemi,Egbuna Chukwuebuka,Olisah Michael C.,Chikwendu Chukwudi Jude,Uche Chukwuemelie Zedech,C. Patrick-Iwuanyanwu Kingsley,El Sayed Abeer Mohamed Ali

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-030-98820-3_10

Reference66 articles.

1. Aguilera JM, Baffico P. Structure–mechanical properties of heat induced whey protein/cassava starch gels. J Food Sci. 1997;62:1048–66.

2. de Vries J. Hydrocolloid gelling agents and their applications. In: Gums and stabilisers for the food industry, vol. 12. London: RSC; 2004. p. 23–31.

3. Sutherland IW. Biotechnology of microbial polysaccharides in food. In: Food biotechnology. 2nd ed. Boca Raton, FL: CRC Press; 2007. p. 193–220.

4. Oakenfull D. Gelling agents. Crit Rev Food Sci Nutr. 1987;26:1–25.

5. Burey P, Bhandari BR, Howes T, Gidley MJ. Hydrocolloid gel particles: formation, characterization, and application. Crit Rev Food Sci Nutr. 2008;48(5):361–77.

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