A novel technique to obtain polysaccharide gels that emulate encapsulation beads with size and shape suitable for rheological, mechanical and other measurements-Reference-Cited by-同舟云学术

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A novel technique to obtain polysaccharide gels that emulate encapsulation beads with size and shape suitable for rheological, mechanical and other measurements

Published:2023-08 Issue: Volume:140 Page:172-180
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Hughes Melanie H.,Genovese Diego B.

Funder

Agencia Nacional De Promoción Científica Y Tecnológica

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference30 articles.

1. Encapsulation of bioactive compounds by “extrusion” technologies: a review;Bamidele;Crit. Rev. Food Sci. Nutr.,2021

2. Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium;Belščak-Cvitanović;Food Chem.,2015

3. Diffusivity and the mechanism of mass transport;Bird,2002

4. Principles of objective texture measurement;Bourne,2002

5. Deformation testing of foods: III. Effect of size and shape on the magnitude of deformation;Brinton Jr;J. Texture Stud.,1972

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. Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation;International Journal of Biological Macromolecules;2024-07

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