Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system-Reference-Cited by-同舟云学术

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Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system

Published:2023-03 Issue:2 Volume:12 Page:512-519
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Qiao Dongling,Li Hao,Jiang Fatang,Zhao Siming,Chen Sheng,Zhang Binjia

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hubei Province

China Association for Science and Technology

Publisher

Tsinghua University Press

Subject

Food Science

Reference34 articles.

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2. Microencapsulation as a tool for incorporating bioactive ingredients into food;Kuang;Crit. Rev. Food Sci. Nutr.,2010

3. Microencapsulation of bioactives for food applications;Dias;Food Funct,2015

4. Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review;Comunian;Food Hydrocolloid,2016

5. H.Y. Ong, B.B. Lee, Z. Zakaria, et al., Diameter prediction mathematical models for xanthan gum-alginate capsules produced by extrusion-dripping method, in: M.F. Ramli, A.K. Junoh, N. Roslan, et al. (Eds.), AIP Conference Proceedings 1660, International conference on mathematics, engineering and industrial applications, 2015, pp. 070034, http://dx.doi.org/10.1063/1.4915752.

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