Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents-Reference-Cited by-同舟云学术

Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents

Published:2021-01-22 Issue: Volume: Page:1-22
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Waghmare Roji¹^ORCID,R Preethi¹^ORCID,Moses J. A.¹^ORCID,Anandharamakrishnan C.¹^ORCID

Affiliation:

1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1873730

Reference144 articles.

1. Determining and modeling rheological characteristics of quince seed gum

2. Optimal Ultrasound-Assisted Process Extraction, Characterization, and Functional Product Development from Flaxseed Meal Derived Polysaccharide Gum

3. FDA-Approved Natural Polymers for Fast Dissolving Tablets

4. Application of cress seed musilage magnetic nanocomposites for removal of methylene blue dye from water

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