Development of egg white protein aerogels as new matrix material for microencapsulation in food-Reference-Cited by-同舟云学术

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Development of egg white protein aerogels as new matrix material for microencapsulation in food

Published:2015-11 Issue: Volume:106 Page:42-49
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Selmer Ilka,Kleemann Christian,Kulozik Ulrich,Heinrich Stefan,Smirnova Irina

Funder

German Ministry of Economics and Energy

FEI

Pro Exzellenzia

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference19 articles.

1. Prospects of polysaccharide aerogels as modern advanced food materials;Mikkonen;Trends Food Sci. Technol.,2013

2. Supercritical fluids: technology and application to food processing;Brunner;J. Food Eng.,2005

3. Modern supercritical fluid technology for food applications;King;Annu. Rev. Food Sci. Technol.,2014

4. Coherent expanded-aerogels;Kistler;J. Phys. Chem.,1931

5. Preparation of novel whey protein-based aerogels as drug carriers for life science applications;Betz;J. Supercrit. Fluids,2012

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