Mathematical modeling of the release of food active compounds from viscoelastic matrices-Reference-Cited by-同舟云学术

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Mathematical modeling of the release of food active compounds from viscoelastic matrices

Published:2021-01 Issue: Volume:288 Page:110240
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Oroná J.D.,Niizawa I.,Espinaco B.Y.,Sihufe G.A.,Zorrilla S.E.,Peralta J.M.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional del Litoral

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Moisture transport in shrinking gels during saturated drying;Achanta;AIChE J.,1997

2. Characterizing the viscoelastic properties of thin hydrogel-based constructs for tissue engineering applications;Ahearne;J. R. Soc. Interface,2005

3. Astaxanthin: sources, extraction, stability, biological activities and its commercial applications-A review;Ambati;Mar. Drugs,2014

4. Mathematical modeling and simulation of drug release from microspheres: implications to drug delivery systems;Arifin;Adv. Drug Deliv. Rev.,2006

5. A class of mathematical models for sorption of swelling solvents in glassy polymers;Astarita;Polym. Eng. Sci.,1978

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1. Mathematical models of controlled drug release applied to an encapsulation system of food active compounds;Case Studies in Chemical and Environmental Engineering;2024-06

2. Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion;Journal of Food Process Engineering;2024-01

3. Assessment of calcium alginate gels as wall materials for encapsulation systems;Journal of the Science of Food and Agriculture;2023-12-28

4. Recent Advances in Sustainable Antimicrobial Food Packaging: Insights into Release Mechanisms, Design Strategies, and Applications in the Food Industry;Journal of Agricultural and Food Chemistry;2023-07-19

5. Sensitivity analysis on the release of food active compounds from viscoelastic matrices;Journal of Food Engineering;2022-05

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