Study on chemical modification of locust bean gum for enhanced functionality-Reference-Cited by-同舟云学术

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Study on chemical modification of locust bean gum for enhanced functionality

Published:2024-11 Issue:11 Volume:101 Page:101360
ISSN:0019-4522
Container-title:Journal of the Indian Chemical Society
language:en
Short-container-title:Journal of the Indian Chemical Society

Author:

Giridharaprasad Sairagul,Jadhav Harsh B.,Shewale Sandhya^ORCID,Annapure Uday^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. Optimization of incorporating κ-Carrageenan-based gels on improving cloud stability, physical stability, and viscosity of ready-to-drink mango juice;Giridharaprasad;J. Food Sci.,2021

2. Applications of natural polymer-based hydrogels in the food industry;Zhang,2019

3. Chemically modified polyacrylamide-g-guar gum-based crosslinked anionic microgels as pH-sensitive drug delivery systems: preparation and characterization;Soppimath;J. Contr. Release,2001

4. Gelled emulsion particles for the controlled release of lipophilic volatiles during eating;Malone;J. Contr. Release,2003

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