Bubble cavity for ethylene encapsulation based on starch-fatty acid salt complex-Reference-Cited by-同舟云学术

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Bubble cavity for ethylene encapsulation based on starch-fatty acid salt complex

Published:2023-12 Issue: Volume:56 Page:103383
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Zhanpeng,Jiang Yi,Zhang Bin,Fu Xiong,Huang Qiang^ORCID,Van der Meeren Paul^ORCID

Funder

Universiteit Gent

China Scholarship Council

Higher Education Discipline Innovation Project

Basic and Applied Basic Research Foundation of Guangdong Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference47 articles.

1. Principle and applications of microbubble and nanobubble technology for water treatment;Agarwal;Chemosphere,2011

2. Improving sweet potato protein gel properties through ε-(γ-glutamy)-lysine isopeptide cross-link catalyzed by transglutaminase;Arogundade;Food Bioscience,2021

3. Aqueous dispersions of nanobubbles: Generation, properties and features;Azevedo;Minerals Engineering,2016

4. Controlled release of ethylene gas from the ethylene-alpha-cyclodextrin inclusion complex powder with deliquescent salts;Binh;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2015

5. Pectin as a rheology modifier: Origin, structure, commercial production and rheology;Chan;Carbohydrate Polymers,2017

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Ethylene control in fruit quality assurance: A material science perspective;Aggregate;2024-04-23

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