Seaweed Hydrocolloids as Thickening, Gelling, and Emulsifying Agents in Functional Food Products-Reference-Cited by-同舟云学术

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Seaweed Hydrocolloids as Thickening, Gelling, and Emulsifying Agents in Functional Food Products

Published:2018 Issue: Volume: Page:135-152
ISSN:
Container-title:Bioactive Seaweeds for Food Applications
language:
Short-container-title:

Author:

Qin Yimin

Publisher

Elsevier

Reference35 articles.

1. Applications of alginates in food;Brownlee,2009

2. Enzyme immobilization: an overview on techniques and support materials;Datta;Biotech,2013

3. Trends in encapsulation technologies for delivery of food bioactive compounds;Dordevic;Food Engineering Reviews,2015

4. Utilization of seaweed hydrocolloids in the food industry;Glicksman;Hydrobiologia,1987

5. Thickening and Gelling Agents for Food;Imeson,1992

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