Nanostructures of chitosan for encapsulation of food ingredients-Reference-Cited by-同舟云学术

Nanostructures of chitosan for encapsulation of food ingredients

Published:2019 Issue: Volume: Page:381-418
ISSN:
Container-title:Biopolymer Nanostructures for Food Encapsulation Purposes
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Author:

Akbari-Alavijeh Safoura,Shaddel Rezvan,Jafari Seid Mahdi

Publisher

Elsevier

Reference148 articles.

1. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems;Abaee;Trends in Food Science & Technology,2017

2. A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan;Abdollahi;Journal of Food Engineering,2012

3. Chitosan/cashew gum nanogels for essential oil encapsulation;Abreu;Carbohydrate Polymers,2012

4. Evaluation of factors affecting size and size distribution of chitosan-electrosprayed nanoparticles;Abyadeh;Avicenna Journal of Medical Biotechnology,2017

5. Pistachio hull water-soluble polysaccharides as a novel prebiotic agent;Akbari-alavijeh;International Journal of Biological Macromolecules,2017

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