A comprehensive review on cellulose-based hydrogel and its potential application in the food industry

Author:

Thivya PORCID,Akalya SORCID,Sinija V RORCID

Publisher

Elsevier BV

Subject

Food Science

Reference123 articles.

1. Hydrogel: Preparation, characterization, and applications: A review;Ahmed;Journal of Advanced Research,2015

2. WITHDRAWN: Characterization and properties of Acacia senegal (L.) Willd. var. senegal with enhanced properties (Acacia (sen) SUPER GUMTM): Part 5. The factors affecting emulsification effectiveness of Acacia senegal and Acacia (sen) SUPER GUMTM;Aoki,2006

3. Study of swelling behavior and determination of swelling parameters of spherical hydrogels in water;Ashtaputrey;Journal of Drug Delivery and Therapeutics,2018

4. Preparation and characterization of pH-responsive poly (N, N-dimethyl acrylamide-co-methacryloyl sulfadimethoxine) hydrogels for application as food freshness indicators;Baek;Reactive and Functional Polymers,2017

5. An introduction to hydrogels and some recent applications;Bahram,2016

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