Latest advances in imaging techniques for characterizing soft, multiphasic food materials-Reference-Cited by-同舟云学术

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Latest advances in imaging techniques for characterizing soft, multiphasic food materials

Published:2020-05 Issue: Volume:279 Page:102154
ISSN:0001-8686
Container-title:Advances in Colloid and Interface Science
language:en
Short-container-title:Advances in Colloid and Interface Science

Author:

Metilli Lorenzo,Francis Mathew,Povey Megan,Lazidis Aris,Marty-Terrade Stephanie,Ray Joydeep,Simone Elena

Funder

Engineering and Physical Sciences Research Council funded Centre for Doctoral Training in Soft Matter and Functional Interfaces

Nestlé PTC Confectionery

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces

Reference187 articles.

1. Fabrication of polymeric nanocapsules from curcumin-loaded nanoemulsion templates by self-assembly;Abbas;Ultrason. Sonochem.,2015

2. Characterization of the nanoscale in triacylglycerol crystal networks;Acevedo;Cryst. Growth Des.,2010

3. The rising prevalence of obesity: part A: impact on public health;Agha;Int. J. Surg. Oncol.,2017

4. Why food micro structure?;Aguilera;J. Food Eng.,2005

5. Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: effect of pH;Ainis;Food Hydrocoll.,2018

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3. Particle-based food systems subject to lipid migration – A review of measurement, modelling, and mitigation approaches;Powder Technology;2024-09

4. A review of cross-scale and cross-modal intelligent sensing and detection technology for food quality: Mechanism analysis, decoupling strategy and integrated applications;Trends in Food Science & Technology;2024-09

5. Effects of starch-tea polyphenol complexes on the structure features of reconstituted doughs and oil absorption of potato crisps;Food Chemistry;2024-09

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