High throughput electro-hydrodynamic processing in food encapsulation and food packaging applications: Viewpoint-Reference-Cited by-同舟云学术

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High throughput electro-hydrodynamic processing in food encapsulation and food packaging applications: Viewpoint

Published:2017-02 Issue: Volume:60 Page:71-79
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Echegoyen Y.^ORCID,Fabra M.J.,Castro-Mayorga J.L.,Cherpinski A.,Lagaron J.M.

Funder

Spanish MINECO

National Council for Scientific and Technological Development

Ramón y Cajal

Administrative Department of Science, Technology and Innovation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference109 articles.

1. CA/MA vacuum packaging of foods;Abe,1989

2. Active and intelligent packaging for the food industry;de Abreu;Food Reviews International,2012

3. Tunable, superhydrophobically stable polymeric surfaces by electrospinning;Acatay;Angewandte Chemie International Edition,2004

4. Photoprotection of folic acid upon encapsulation in food-grade amaranth (Amaranthus hypochondriacus L.) protein isolate - pullulan electrospun fibers;Aceituno-Medina;LWT-Food Science and Technology,2015

5. Improved antioxidant capacity of quercetin and ferulic acid during in-vitro digestión through encapsulation within food-grade electrospun fibers;Aceituno-Medina;Journal of Functional Foods,2015

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