Oxidative stability of water/oil mixtures as influenced by the addition of free Cu2+ or Cu–alginate gel beads-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Oxidative stability of water/oil mixtures as influenced by the addition of free Cu2+ or Cu–alginate gel beads

Published:2011-11 Issue:2 Volume:129 Page:253-258
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Alexa Raluca I.,Mounsey John S.,O’Kennedy Brendan T.,Jacquier Jean-Christophe

Funder

Irish Agriculture and Food Development Authority

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads;Alexa;LWT – Food Science and Technology,2010

2. Formation of calcium alginate gel capsules: Influence of sodium alginate and CaCl2 concentration on gelation kinetics;Blandino;Journal of Bioscience and Bioengineering,1999

3. Food microencapsulation of bioactive compounds: Rheological and thermal characterisation of non-conventional gelling system;Borgogna;Food Chemistry,2010

4. Equilibrium and kinetic studies of copper ion uptake by calcium alginate;Chen;Environmental Science and Technology,1997

5. Molecular mass distribution of sodium alginate by high-performance size-exclusion chromatography;Ci;Journal of Chromatography A,1999

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sprayed microcapsules of minerals for fortified food;Journal of Functional Foods;2023-02

2. Food enrichment with omega-3 polyunsaturated fatty acids;Omega-3 Delivery Systems;2021

3. Encapsulation of folic acid in copper-alginate hydrogels and it's slow in vitro release in physiological pH condition;Food Research International;2019-05

4. Optimization of laccase–alginate–chitosan-based matrix toward 17 α-ethinylestradiol removal;Preparative Biochemistry and Biotechnology;2019-02-19

5. GELATIN FROM BONES OF BIGHEAD CARP AS A FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT MAYONNAISE;Journal of Microbiology, Biotechnology and Food Sciences;2019-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3